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Sautéed sprouts with kale and chestnuts recipe

Sautéed sprouts with kale and chestnuts recipe

4 ratings

Classic Christmas sprouts are paired with chestnuts and kale for a colourful festive side dish with a nutty crunch. See method

Ingredients

  • 1 tbsp olive oil
  • 250g shallots, finely sliced
  • 500g Brussels sprouts, halved
  • 2 garlic cloves, finely chopped
  • 250ml white wine
  • 1 vegetable stock pot
  • 180g whole cooked chestnuts, roughly chopped
  • 2 x 206g bags curly kale

Each serving contains

  • Energy

    525kj
    125kcal     6%

  • Fat

    4g 5%

  • Saturates

    1g 3%

  • Sugars

    6g 7%

  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 13.4g Protein 5.2g Fibre 1.4g

Method

  1. Heat the oil in a large, lidded saucepan over a medium heat. Add the shallots and sprouts and cook for 10 mins, stirring occasionally, until soft and slightly golden. Add the garlic; after 1 min pour in the wine and cook for 3-4 mins until slightly reduced.
  2. Dissolve the stock pot in 100ml boiling water and add to the pan, along with the chestnuts. Cook for 3 mins. Stir in the kale, cover and cook for 2 mins to wilt. Season with pepper.

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