Crisp greens with shallot, pancetta and chestnut butter
Serves 8
Easy
Total time:
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
Skip to ingredients
- 700g brussels sproutsshredded
- 300g winter greenssliced
- butter
- 140g pancetta
- 3 shallotspeeled and sliced
- 1 pack cooked chestnutsquartered
Nutrition: per serving
- kcal144
- fat7.2g
- carbs12.7g
- fibre5.1g
- protein7.1g
- salt0.9g
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.
