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Ingredients

  • 700g brussels sprouts, shredded
  • 300g winter greens, sliced
  • butter
  • 140g pancetta
  • 3 shallots, peeled and sliced
  • 1 pack cooked chestnuts, quartered

Method

  • STEP 1

    Blanch the sprouts and greens in boiling salted water, but try to keep their bright green colour. Refresh in very cold water.

  • STEP 2

    Heat a knob of butter in a large wide pan and cook the pancetta until it’s crisp and golden. Add the shallots and cook until softened and golden, then stir in the chestnuts and cook for a minute. Toss in the greens until heated through.

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