Olive Magazine
Brussels Sprouts with Bacon Recipe

Brussels sprouts with kale, bacon and chestnuts

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Brussels sprouts have never tasted better: bacon and chestnut add a smokey-salty flavour to this loved vegetable. This dish makes the perfect side to a duck Sunday roast

Nutrition:
NutrientUnit
kcal201
fat13.5g
saturates5.7g
carbs12.5g
fibre5.1g
protein8g
salt0.93g
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Make these Brussels sprouts with kale, bacon and chestnuts, then check out our Brussels sprouts with bacon and chestnuts, roast sprouts, deep-fried Brussels sprouts and more Brussels sprouts recipes.

Ingredients

  • 250g young Brussels sprouts, trimmed
  • 100g smoked bacon lardons
  • vegetable oil
  • 1 tbsp red wine vinegar
  • 25g butter
  • 200g young curly kale, tough stalks discarded and leaves roughly shredded
  • 100g cooked chestnuts, roughly broken (vacuum can or pack)

Method

  • STEP 1

    Cook the sprouts in boiling water for 3-4 minutes until just tender. It is essential they do not overcook. Drain in a colander then cool rapidly under the cold tap and drain again. Cut them in half lengthwise.

  • STEP 2

    Put the lardons in a large, shallow frying pan with a tiny dribble of vegetable oil to get them started and cook over a medium heat until the fat runs and the bacon browns. De-glaze the lardons with a generous splash of red wine vinegar, making sure to stand away from the steam it will give off.

  • STEP 3

    Turn up the heat and throw in the sprouts with the butter allowing them to colour quickly. Throw in the kale with any remaining water that clings to the leaves after draining, adding an occasional tablespoon or two more as it evaporates. Fry hard for 3-4 minutes until the kale softens. Keep the vegetables and lardons on the move, but if the kale burns a little it is no matter as this is tasty. Add the chestnuts for the last minute of cooking time with some sea salt and a heavy aerial bombardment of black pepper. Don’t overcook the vegetables and kill their vibrant colour. Excellent served with duck and a cold glass of cider.

Check out more of our impressive vegetarian salads

Vegan Salad Recipe With Roasted Cauliflower
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