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Crispy Christmas Kale with Truffle Salt

Crispy Kale with Truffle Salt

Whilst Brussels Sprouts are an essential part of Christmas dining, it's no secret that for many,  they're a divisive and somewhat unwanted part of the Christmas dinner.

Erin Gleeson of The Forest Feast provides some respite with this tasty vegan alternative - a delicious side of salty, roasted kale.

Get to the recipe


  • 2 bunches kale
  • 2 Tablespoons olive oil
  • Smoked paprika, to taste
  • Truffle salt, to taste


Chop 2 bunches of kale in 1-inch (2.5cm) pieces (remove thick stem ends).

Spread kale on our 2 baking sheets & sprinkles with 2 tablespoons of olive, 1 tablespoon of smoked paprika, and a quarter tablespoon of truffle salt.

The less the pieces overlap, the crunchier they will be. I like the contrast of having some pieces softer, so I let them overlap a bit.

Roast at 220⁰C for 5-8 minutes, or until bright green with charred tips (watch closely). Roast just before serving if possible, to maintain crispness. 

Keen to learn more planet-friendly, zero waste ways of cooking? 

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