Crisp greens with shallot, pancetta and chestnut butter
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 700g brussels sproutsshredded
- 300g winter greenssliced
- butter
- 140g pancetta
- 3 shallotspeeled and sliced
- 1 pack cooked chestnutsquartered
Nutrition: per serving
- kcal144
- fat7.2g
- carbs12.7g
- fibre5.1g
- protein7.1g
- salt0.9g
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.
