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.
Nutritional Information
- Kcals 144
- Fat 7.2g
- Carbs 12.7g
- Fibre 5.1g
- Protein 7.1g
- Salt 0.9g