Creamy Braised green veggies
Takes 20 mins serves 8 Heat 2tbsp olive oil and 1tbsp butter in a large, heavy-based pan over a medium heat. Add 1 thinly sliced onion and 3 sliced garlic cloves. Cook for 10mins until softened. Add the shredded leaves of 1 Savoy cabbage, 400g kale and 500g halved Brussels sprouts and stir to coat in the butter. Pour in 250ml vegetable stock, bring to the boil, cover and cook for 5 mins until tender. Stir in 1tbsp grated horseradish, 2tbsp crème fraiche and 1tbsp butter. Toss until well combined. Use the leftover veggies for your bubble and squeak!
Pan fry one Pack of chopped,smoked Streaky bacon until crispy and golden and Stir through your greens just before Serving