Crispy Christmas kale

Add crispy kale to your Christmas dinner for a simple side dish that’s full of festive flavours. It’s made with cinnamon, cloves, star anise and an orange dressing

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 193
  • fat 12g
  • saturates 1g
  • carbs 18g
  • sugars 0g
  • fibre 1g
  • protein 3g
  • salt 0.07g


  • 200g kale, chopped and any tough stalks removed
  • 2 tbsp vegetable oil
  • 2 garlic cloves, grated
  • pinch of ground cloves
  • ¼ tsp ground star anise
  • pinch of cinnamon
  • 1 small orange, zested and juiced
  • 1 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 100g cooked chestnuts, roughly chopped
  • 2 tbsp sultanas


  1. Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment. Put the kale in a large bowl and toss with the oil, garlic, cloves, star anise, cinnamon and plenty of seasoning. Spread the kale mixture over the prepared sheets in a single layer, then roast for 15-20 mins, tossing halfway through, until the leaves are crisp and any stalks are tender – keep a close eye on the kale, as it can catch quite quickly. Leave to cool.

  2. Meanwhile, make the dressing. Whisk the orange zest and juice, vinegar and oil together, then stir in the chestnuts and sultanas. Toss the dressing with the kale and serve.

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