Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Black cabbage crisps
Black cabbage crisps are luscious and crunchy, perfect for a snack.
1 head of black cabbage
1 spoonful of extra virgin olive oil
1 lemon, peel
salt and pepper
Preheat the oven at 175°C. Cover a tray with greaseproof paper. Clean the leaves of black cabbage under running water. With a knife remove the sticks. Place on a tray. Coat with oil, add salt, pepper and finely grated lemon peel.
Bake for 10 minutes. Serve black cabbage crisps hot, as a starter. Excellent when added to a salad.
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