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Braised kale and cavolo nero with garlic and chilli recipe
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3 ratings
This flavourful side dish is both vegan and gluten-free! Braised kale and cavolo nero are flavoured with garlic, lemon and chilli. Add crushed hazelnuts for festive flavour and serve up alongside your Christmas dinner. See method
Ingredients
- 3 tbsp olive oil
- 1 bulb garlic, very finely sliced
- 50g hazelnuts, crushed with the back of a knife (optional)
- 1-2 red bird’s eye chillies (to taste), thinly sliced
- 250g Brussels sprouts, trimmed and halved lengthways
- 180g curly kale, thick stems discarded
- 200g cavolo nero, leaves stripped from stems, leaves sliced 3-4cm
- 250ml vegetable stock (made up from 1 pot or cube)
- ½ lemon, juice only
- salt and pepper, to taste
Each serving contains
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Energy
755kj
182kcal
9%
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Fat
15g
21%
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Saturates
2g
9%
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Sugars
4g
4%
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Salt
0.8g
13%
of the reference intake
Carbohydrate 5g
Protein 5.6g
Fibre 4g
Method
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Put 2 tbsp olive oil and the sliced garlic in a small saucepan and heat over very low heat, stirring occasionally, for about 15 minutes until lightly browned and very crispy. Stir through the nuts and cook for 8 more minutes until the nuts are very lightly browned, stirring occasionally. Stir through the sliced chilli and set aside.
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Meanwhile, heat the remaining 1 tbsp olive oil in a large, tight-lidded pan over low-medium heat until hot. Add the Brussels sprouts cut side down, then layer the kale, then cavolo nero.
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Pour over the vegetable stock, cover and cook for 8-10 minutes until just tender. Turn off the heat, squeeze over the lemon juice and season to taste with salt and pepper. Stir to combine, then transfer to a serving dish and spoon over the crispy garlic, nut and chilli oil.
Tip: To make this dish vegan a vegetable stock pot must be used.
Make ahead: The crispy garlic mix can be made ahead. Store in an airtight container in the fridge for up to 1 week. The vegetables are not suitable for making ahead.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave on full power for 1-2 minutes until piping hot all the way through.
See more Vegan Christmas recipes