Crisp greens with shallot, pancetta and chestnut butter
Published: October 7, 2015 at 7:57 PM
Save recipe
Serves 8
Easy
Total time: 40 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
700g brussels sprouts
shredded
-
300g winter greens
sliced
-
butter
-
140g pancetta
-
3 shallots
peeled and sliced
-
1 pack cooked chestnuts
quartered
Nutrition: per serving
- kcal144
- fat7.2g
- carbs12.7g
- fibre5.1g
- protein7.1g
- salt0.9g
Ad
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
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue