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Sweet and sour kale

Published: 30 Nov 13
Updated: 18 Mar 24

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.

Easy
December 2013

Test kitchen approved

Serves 8-10
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.

Gluten-free recipes

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

For 10 servings

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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

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Method

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.
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.
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.

Recipe from December 2013 Issue

Nutrition

For 10 servings

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

delicious. tips

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.