Olive Magazine
Greens With Shallot, Pancetta And Chestnut Butter Recipe

Crisp greens with shallot, pancetta and chestnut butter

Published: October 7, 2015 at 7:57 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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

Nutrition:
NutrientUnit
kcal144
fat7.2g
carbs12.7g
fibre5.1g
protein7.1g
salt0.9g
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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.

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