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5 from 1 vote

Creamed Kalettes

These luxurious creamed kalettes are the perfect side dish for your Christmas dinner or Sunday roast - made with a Brussels sprout + kale hybrid!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: British
Diet: Vegetarian
Servings: 4 people
Calories: 185kcal
Author: Becca Heyes


  • 1 tablespoon oil
  • 1 onion, thinly sliced
  • 210 g (~ 7 ½ oz) kalettes (or other green veg) (halve any large kalettes)
  • 5 medium mushrooms, sliced
  • 4 cloves garlic, minced
  • 150 ml (~ ⅔ cup) single cream
  • 100 ml (~ ½ cup) vegetable stock
  • ½ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 60 g vegetarian parmesan-style cheese, finely grated (~ ½ cup when grated)


  • Heat a dash of oil in a large frying pan, and add the sliced onion. If you're in a rush, just cook over a medium heat for about 5 minutes until the onion is soft. Or, if you've got time to spare and you'd prefer your onion to caramelise further, keep the heat very low, and allow it to cook slowly until it's a deep golden brown - depending on how hot you have the pan, it could take a full hour.
  • When the onion is soft, add the kalettes, mushrooms and garlic. Cook over a medium heat for another 10 minutes or so, until the vegetables are all fairly soft.
  • Add the cream, vegetable stock, thyme, pepper, nutmeg, and about half of the grated cheese. Mix thoroughly - as the cheese melts into the liquid, it should give a smooth, glossy sauce. Simmer gently until the vegetables are all cooked to your liking.
  • Sprinkle the remaining cheese on top, and put the pan under a grill (broiler) set to a medium heat for a few minutes, until crispy and golden brown.


Serving: 1portion | Calories: 185kcal | Carbohydrates: 12g | Protein: 9.9g | Fat: 11.8g | Saturated Fat: 5.3g | Cholesterol: 25mg | Sodium: 189mg | Potassium: 425mg | Fiber: 4.1g | Sugar: 2.3g | Calcium: 282mg | Iron: 3mg