Winter greens with crispy bacon
- December 2011
- Serves 6-8 people
- Takes 10 minutes to make, 15 minutes to cook
Christmas lunch would not be complete without a side recipe of winter greens and crispy bacon.
- Gluten-free recipes
- 6.8g (2.7g saturated)
- 3.1g (2g sugars)
For 8 servings
- 400g brussels sprouts, trimmed
- 150g sprout tops or other greens such as chard, sliced
- 200g curly kale, shredded
- 200g maple-cured bacon, finely sliced
- Good knob of butter
- 4 garlic cloves, thinly sliced
- Grated zest of 1 lemon and a squeeze of juice
- 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.
- 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.
Cook the sprouts and greens, then refresh in iced water until cold. Drain and chill overnight, covered, then continue with step 2.Sprouts also freeze well. Once drained and refreshed, pat them dry, then put in a freezer bag and freeze for up to a month. On the day, blanch and refresh the other greens, then continue with the recipe from step 2, adding the frozen sprouts to the pan a few minutes before the greens.
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