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Charred greens with orange and hazelnuts recipe
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You don't have to serve sprouts whole! This charred greens dish, cooked with citrus butter, transforms sprouts and kale into a beautiful side for Christmas lunch or any roast dinner. Top with chopped hazelnuts for a little crunch. See method
Ingredients
- 1kg Brussel sprouts
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 2 x 180g bags kale
- 2 oranges, juiced
- 50g butter
- 50g roasted, chopped hazelnuts
1 of your 5-a-day and high in fibre
Each serving contains
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Energy
880kj
212kcal
11%
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Fat
15g
22%
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Saturates
5g
23%
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Sugars
7g
8%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 8.6g
Protein 7.3g
Fibre 6.6g
Method
- Trim the sprouts and halve through the stem. Heat 1 tbsp olive oil in a large frying pan over a high heat. Add half the sprouts, season and cook for 5-6 mins until lightly charred. Don’t stir too often, as this will prevent charring. Transfer to a bowl, then repeat with the other 1 tbsp olive oil and the remaining sprouts.
- Return the first batch of sprouts to the pan with the red onion, then lower the heat to medium-high and add the kale, a handful at a time, wilting each handful slightly before adding more. Season, add a splash of water, then cook for 3-4 mins until the veg is tender. Add the orange juice and butter, and cook, stirring, until melted.
- Transfer to a serving bowl and scatter over the hazelnuts to serve.
See more Christmas side dishes