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Crisp greens with shallot, pancetta and chestnut butter

Name: Crisp greens with shallot, pancetta and chestnut butter
Total time: 40 min
Ingredients: brussels sprouts 700g, shredded; winter greens 300g, sliced; butter; pancetta 140g; shallots 3, peeled and sliced; cooked chestnuts 1 pack, quartered

40 minutes
serves 8
Easy

Try this new take on brussels sprouts for your Christmas dinner. You can have the greens blanched and butter made for this in advance, then you just need to heat through to serve

October 7, 2015 at 7:57 pm

Ingredients

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