Sautéed sprouts with kale and chestnuts recipe
Classic Christmas sprouts are paired with chestnuts and kale for a colourful festive side dish with a nutty crunch.
See method- Serves 8
- 5 mins to prepare and 25 mins to cook
- 125 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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 125.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.9g
- Sugars
- 6g
of the Reference intake
Carbohydrate 13.4gProtein 5.2gFibre 1.4g
Method
- 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.
- 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.
- See more Christmas recipes
