Go Back

Sautéed Kalettes with Chestnuts

Every festive roast dinner needs a complementary side dish. These sautéed Kalettes with Chestnuts are perfect for just such occasions - may that be a Thanksgiving dinner, Christmas Lunch or a seasonal dinner party. Kalettes are super healthy too, so they are ideal for the health-conscious and for those who are not big fans of Brussels sprouts. Do try them, they’re really delicious and nutty! If you or your guests have dairy issues, just for them, leave the cheese out.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g Kalettes
  • ½ red onion
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 100 g cooked beetroot
  • 2 Tbsp chopped roasted hazelnut
  • 1 Tbsp chopped parsley
  • 1 tsp honey orange blossom or acacia
  • 50 g feta or goats cheese optional

Method
 

  1. Finely slice the onion.
  2. Gently sauté the onion. Heat the oil in a large, non-stick frying pan and cook the onion over low heat.
  3. Add the kalettes, season with salt and pepper, put the lid on and gently sauté until tender, for about 5 minutes.
  4. Add the balsamic vinegar, stir until it starts to caramelise.
  5. Meanwhile cut the beetroot into small cubes.
  6. Scatter the parsley, hazelnut and cheese (if used) on top and serve.