Sticky kale and butter beans with balsamic vinegar

Photographer: Dan Jones

The combination of sticky balsamic kale and butter beans works well with your favourite meat dish or just as a tasty vegan salad.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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2 tablespoons canola oil
2 x 400g cans butter beans, drained
3 tablespoons balsamic vinegar glaze
1 tablespoon soft brown sugarlight brown cane sugarX
150g kale, roughly chopped

Instructions

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1 Heat the oven to 220°C/200°C fan/gas 7. Add half the oil to a large roasting tin and put in the oven for 2–3 min to heat. Add the butter beans to the tin and toss with half the balsamic glaze, half the sugar and a little freshly ground black pepper. Roast for 10–15 min until starting to turn crisp.

2 Remove the tin from the oven and toss in the kale. Add the remaining sugar, balsamic glaze and oil, then return to the oven and roast for a further 5 min until the kale crisps up and is a little charred. Serve straightaway.

Nutrition Info (per serve)

Calories 243 cal

Kilojoules 1017 kJ

Protein 8.4 g

Total fat 8 g

Saturated fat 0.6 g

Carbohydrates 29.9 g

Sugar 16.7 g

Dietary fibre 9.2 g

Sodium 39 mg

Calcium 70 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.