Sweet and sour kale

Sweet and sour kale
  • Serves icon Serves 8-10
  • Time icon Takes 10 minutes to make, 20-30 minutes to cook

This gorgeous festive side dish with sticky sweet-and-sour kale is definitely one for the Christmas table. It’s a great Boxing Day recipe for leftover kale, too.

Add yet more colour to your Christmas Day side dish selection with these sherry-glazed carrots.

Nutrition: per serving

Calories
74kcals
Fat
5.1g (1.6g saturated)
Protein
3.4g protein
Carbohydrates
3.4g (2.9g sugars)
Fibre
2.3g fibre
Salt
0.4g salt
Calories
74kcals
Fat
5.1g (1.6g saturated)
Protein
3.4g protein
Carbohydrates
3.4g (2.9g sugars)
Fibre
2.3g fibre
Salt
0.4g salt

For 10 servings

Ingredients

  • 500g curly kale or cavolo nero, large stalks removed and leaves shredded
  • 1 tbsp olive oil
  • Good knob of unsalted butter
  • 1 red onion, finely sliced
  • 100g unsmoked streaky bacon, finely chopped
  • 60ml red wine vinegar
  • 2 tbsp maple syrup

Method

  1. Wash the kale or cavolo nero thoroughly and, while still wet, put in a hot pan over a medium heat. Cover with a lid and steam for 5 minutes until just tender. Refresh under cold water, then drain and set aside.
  2. Heat the oil and butter in a pan and fry the onion over a low heat for 5 minutes. Add the bacon and fry for a further 5-10 minutes until the bacon is starting to crisp and the onion is tender.
  3. Add the kale, red wine vinegar and maple syrup, then cook for 5-10 minutes until the kale is tender and sticky. Season generously to serve.

delicious. tips

  1. Steam the kale or cavolo nero as in step 1 the day before, then cover and chill overnight. Cook the onion and bacon as in step 2 and chill overnight. Combine the two and continue with step 3 on before serving.

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