Skip to content
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

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
    182kcal
    9%
  • Fat

    15g 21%
  • Saturates

    2g 9%
  • Sugars

    4g 4%
  • Salt

    0.8g 13%

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

Method

  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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus