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Braised kale and cavolo nero with garlic and chilli recipe

Braised kale and cavolo nero with garlic and chilli recipe

1 rating

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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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

  • Fat

    15g 21%
  • Saturates

    2g 9%
  • Sugars

    4g 4%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 5g Protein 5.6g Fibre 4g


  1. 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.

  2. 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.

  3. 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

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