Braised kale and cavolo nero with garlic and chilli recipe
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- Serves 6
- 5 mins to prepare and 25 mins to cook
- 182 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
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
- Energy
- 755kJ 182.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.8g
- Sugars
- 4g
of the Reference intake
Carbohydrate 5.0gProtein 5.6gFibre 4.0g
Method
- 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.
- 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.
- 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
