Crisp greens with shallot, pancetta and chestnut butter

Crisp greens with shallot, pancetta and chestnut butter

  • 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.

Advertisement

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.

Check out our best ever veggie sides for Christmas recipes here

sprouts with ginger and orange

Nutritional Information

  • Kcals 144
  • Fat 7.2g
  • Carbs 12.7g
  • Fibre 5.1g
  • Protein 7.1g
  • Salt 0.9g
Advertisement