Crisp and sticky kale and butter beans with balsamic vinegar

Crisp and sticky kale and butter beans with balsamic vinegar
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min, oven time 15-20 min

This hearty, textured winter side dish combines sticky balsamic kale with fluffy butter beans. It would work well as part of a big Sunday roast or simply served as it is as a healthy vegan lunch!

Did you know you can make a smooth and creamy dip out of butter beans, too? Give it a go with this recipe for a spiced butter bean and za’atar dip.

Nutrition: per serving

Calories
285kcals
Fat
12.2g (0.9g saturated)
Protein
8.8g
Carbohydrates
30.3g (16.1g sugars)
Fibre
9.2g
Salt
no salt
Calories
285kcals
Fat
12.2g (0.9g saturated)
Protein
8.8g
Carbohydrates
30.3g (16.1g sugars)
Fibre
9.2g
Salt
no salt

Ingredients

  • A glug of rapeseed oil
  • 2 x 400g tins drained butter beans with
  • 2 tbsp good quality balsamic vinegar (we used Belazu)
  • 1 tbsp granulated brown sugar and salt and pepper
  • 150g roughly chopped kale with the beans
  • 2 tbsp granulated brown sugar
  • 2-3 tbsp more balsamic vinegar

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Heat the rapeseed oil in a large roasting tin for 2-3 minutes. Add the butter beans with balsamic vinegar, brown sugar, salt and pepper. Roast for 10-15 minutes until starting to turn crisp.
  2. Remove the tin from the oven and toss the kale with the beans. Add an extra 2 tbsp granulated brown sugar, 2-3 tbsp more balsamic vinegar and a good glug of oil. Return to the oven and roast for a further 5 minutes until the kale turns more crisp and is a little charred. Serve straightaway.

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