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Charred greens with orange and hazelnuts recipe

Charred greens with orange and hazelnuts

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
  • Serves 8
  • Takes 25 minutes
  • 212 calories / serving

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

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Each serving contains

Energy
880kJ 212.0kcal
11%
Fat
15g
medium22%
Saturates
5g
medium23%
Salt
0.2g
low3%
Sugars
7g
low8%

of the Reference intake

Carbohydrate 8.6gProtein 7.3gFibre 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.

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