250g winter greens, such as kale or Savoy cabbage
100g Brussels sprouts, halved
1 tbsp olive oil
2 shallots, finely sliced
100g chestnut mushrooms, sliced
4 garlic cloves, crushed
50g streaky bacon pieces/lardons
2 tbsp soft, cooked chestnuts, finely chopped
Sea salt and black pepper
- Blanch the winter greens in boiling water. Remove after 2-3 minutes and roughly chop before rinsing under ice cold water to retain the crunchy texture.
- Blanch the Brussels sprouts in salted boiling until just tender, then remove and drain. Set aside with the greens.
- Heat the olive oil in a large pan over a medium heat and cook the shallots, mushrooms and garlic until tender. Add the bacon and cook until crispy.
- Add the greens along with the diced chestnuts, then toss over the medium heat until fully mixed. Season with sea salt and black pepper, then serve.
Per Serving 126kcals, 5.5g fat (1.8g saturated), 12.7g carbs, 1.8g sugars, 8.1g protein, 2.4g fibre, 0.318g sodium
Recipe courtesy of Eimear O’Donnell