Roasted kale and broccoli recipe

Name: Roasted kale and broccoli
Yield: Serves 6
Ingredients: 1 head of broccoli (about 500g), cut into small florets; 1 tbsp vegetable oil; 180g pack curly kale; 15g flaked almonds; 40g unsalted butter; 2 garlic cloves, finely chopped; 6 thyme sprigs, leaves picked

Florets of crisp broccoli and caramelised curly kale are topped with flaked almonds in this simple recipe

See method

Serves 6
5 mins to prepare and 20 mins to cook
125 calories / serving

Gluten-free
Vegetarian
Healthy

Ingredients

1 head of broccoli (about 500g), cut into small florets
1 tbsp vegetable oil
180g pack curly kale
15g flaked almonds
40g unsalted butter
2 garlic cloves, finely chopped
6 thyme sprigs, leaves picked

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Each serving contains

Energy: 520kJ 125.0kcal; 6%
Fat: 10g; medium14%
Saturates: 4g; medium20%
Sugars: 2g; low2%
Salt: 0.4g; low7%

of the Reference intake

Carbohydrate 3.6gProtein 5.3gFibre 3.5g

Perfect with:

Tesco Finest Valle De Colchagua Merlot 75Cl

Crisp broccoli and kale go perfectly with a glass of this smooth and juicy Chilean Merlot

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the broccoli on a baking sheet and toss with half the oil; season. Roast for 20 mins.
Meanwhile, put the kale on a separate baking sheet and toss with the remaining oil; season. Put in the oven for the last 8 mins of the broccoli’s cooking time to crisp. Transfer the kale and broccoli to a serving dish and set aside.
Heat a small frying pan over a high heat and toast the almonds for 1-2 mins until golden. Transfer to a bowl, lightly crush and set aside. Add the butter to the pan and melt over a low heat, then cook for 4-5 mins until the butter turns golden. Add the garlic and thyme and remove from the heat. Pour over the roasted veg and scatter with the almonds.

See more Christmas side dishes