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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
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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.
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
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