Kalettes® with Cranberry, Almond & Goats Cheese




Ready In:

20 mins



Kalettes® with Cranberry, Almond & Goats Cheese

This recipe has all the taste and sophistication of a boutique bistro serving brunch. The great thing is, and we suggest you tell no one, is that it’s really quick and easy to prepare. Which also makes this dish a greater starter when you have friends over. It’ll be our little secret.



• 500g Kalettes®
• Rapeseed Oil
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, coarsely chopped
• 100g cup dried cranberries
• 1/4 cup sliced almonds
• 150g Crumbled Goats Cheese
• Fresh Lemon Juice
• Sea Salt & Cracked Black Pepper


Wash and separate the Kalettes® leaves and dry thoroughly, but gently, so as not to bruise the leaves.

Heat a good drizzle of rapeseed oil in a large heavy bottomed pan over medium heat. Add the sliced shallot and sweat until tender. Add garlic and Kalettes® leaves and sauté until the leaves become soft.

Add cranberries, and sliced almonds and continue to cook until warmed through and squeeze on a little lemon for a ‘zing’. Season with salt and pepper.

Top with the crumbled goats cheese to serve.