Winter greens with crispy bacon
- Portion size: Serves 6-8 people
- Takes 10 minutes to make, 15 minutes to cook
- Difficulty: easy
Christmas lunch would not be complete without a side recipe of winter greens and crispy bacon.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 102kcals Calories
- 6.8g (2.7g saturated) Fat
- 7.2g Protein
- 3.1g (2g sugars) Carbs
- 3.9g Fibre
- 1.1g Salt
For 8 servings
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