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Charred greens with orange and hazelnuts recipe

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

  • Energy

    880kj
    212kcal     11%

  • Fat

    15g 22%

  • Saturates

    5g 23%

  • Sugars

    7g 8%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 8.6g Protein 7.3g Fibre 6.6g

Method

  1. 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.
  2. 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.
  3. Transfer to a serving bowl and scatter over the hazelnuts to serve.

See more Christmas side dishes

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