Winter greens with crispy bacon

Method

1. Heat a pan of lightly salted water until boiling, then add the sprouts and cook for 4 minutes or until almost tender. Remove with a slotted spoon and cool under cold water. Halve any that are large. Add the sprout tops and kale to the pan and blanch for 1-2 minutes, then drain and refresh with cold water. Set the veg aside.
2. In a large pan over a medium heat, dry- fry the bacon until crisp, then remove and set aside. Melt the butter in the same pan over a low heat, then fry the garlic for 30 seconds. Add the lemon zest and veg, then cook for 2 minutes until warmed through. Return the bacon to the pan with a squeeze of lemon juice, then season and serve.