Sautéed kale and Brussels sprouts
This fresh-tasting side dish is a welcome addition to the richness of the meal.
SERVES 8 PREPARATION TIME
15 minutes COOKING TIME
about 15 minutes
550g Brussels sprouts, halved l 25g butter l 1tbsp oil l 3 garlic cloves, crushed l 375g kale, shredded l Zest and juice 1 lemon l
1 In a large pan of boiling water, blanch sprouts for 3min. Drain and tip into a large bowl of cold water to refresh. Once cooled, drain immediately.
2 Add the butter, half the oil and garlic to a large frying pan or wok. Over low heat, gently cook garlic for 2min until fragrant, but don’t allow to burn.
3 Add remaining oil. Increase the heat, add the sprouts; fry for 4min. Add the kale, reduce the temperature and steam for 5min until wilted. Season well. Turn off heat and cover to keep warm.
4 Before serving, toss through the lemon juice and scatter with zest. Put in a warm dish and serve.