Whisky-Glazed Kale with Garlic & Lemon

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Cuisine: Scottish

Courses: Side dish

Difficulty: Beginner

Description

This simple but purposeful side dish brings freshness and balance to the Burns Night table. Dark green kale is gently wilted rather than overcooked, keeping its texture and colour while allowing its natural bitterness to play against the richness of haggis, neeps and tatties.

A splash of whisky adds warmth and depth, while garlic and lemon lift the dish and stop it from feeling heavy. It’s a modern take on traditional greens, restrained, elegant, and exactly what the plate needs to feel complete.

Ingredients

400 g kale, tough stems removed
2 tbsp olive oil
2 cloves garlic, finely sliced
3 tbsp Scotch whisky
1 lemon, juice only
Salt and black pepper, to taste

Instructions

1
Wash the kale thoroughly and shake off excess water. Tear large leaves into bite-sized pieces if needed.
2
Heat the olive oil in a wide frying pan over a medium heat. Add the garlic and cook gently for 30 seconds until fragrant but not coloured.
3
Add the kale to the pan, turning with tongs to coat in the oil and garlic. Cook for 3–4 minutes until wilted but still vibrant.
4
Carefully pour in the whisky and allow it to bubble for 1–2 minutes, reducing slightly and glazing the kale.
5
Remove from the heat, season with salt and plenty of black pepper, then finish with the lemon juice.
6
Serve immediately alongside the main course.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 115kcal

% Daily Value *
Total Fat 7.2g12%
Saturated Fat 1g5%
Sodium 22mg1%
Total Carbohydrate 8.6g3%
Dietary Fiber 3.8g16%
Sugars 1.9g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.