Sticky kale and butter beans with balsamic vinegar
- 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
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)
Total fat 8g
–Saturated fat 0.6g
Dietary fibre 9.2g
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