Burnt butter cabbage
Try pointed cabbage for a new way to jazz up your Sunday roast or dinner party side selection. All you need is two ingredients and 12 minutes to spare!
Purple sprouting broccoli & kale gratin
8 as a side
Easy
Prep:
Cook:
This dish is easy to make and everyone loves a creamy, cheesy gratin. Pile in the greens with plenty of kale and broccoli, then top with parmesan
Skip to ingredients
- 400g kale
- 15g butter
- 1 small garlic clovefinely chopped
- really generous grating of fresh nutmeg
- 300g purple sprouting broccoli
- 500ml double cream
- 100g fontinavery thinly sliced
- 50g parmesangrated
Nutrition: per serving
- kcal424
- fat42g
- saturates25g
- carbs2g
- sugars2g
- fibre3g
- protein8g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. Remove the tough stems from the kale, then boil it in lightly salted water for 3-5 mins. Drain and press out the excess water.
step 2
Heat the butter in a frying pan and add the kale and garlic. Cook over a low-to-medium heat for a few mins. Season well and add some nutmeg.
step 3
Trim the broccoli and halve any thick stalks lengthways. Steam for 3-4 mins or until only just tender. Blot with a tea towel to get rid of the moisture on the surface.
step 4
Tip the kale into the base of a gratin or casserole dish and place
the broccoli on top. Season well and grate over some nutmeg. Pour the
cream over, then add both cheeses. Bake in the oven for 30-35 mins or until golden and bubbling.
