Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Crisp greens with shallot, pancetta and chestnut butter
- Preparation and cooking time
- Total time
- Easy
- Serves 8
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.
