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Sautéed Brussels sprouts with curly kale, bacon and chestnuts

You'll need

60 ml (¼ cup) extra-virgin olive oil 6 rindless bacon rashers, halved widthways ½ onion, finely chopped 1 garlic clove, thinly sliced 200 gm Brussels sprouts (about 10), trimmed, halved lengthways 3 cups purple curly kale, trimmed, coarsely torn 100 ml chicken stock   Roasted chestnuts 20 gm butter, coarsely chopped 2 tsp extra-virgin olive oil 100 gm peeled chestnuts (see note)


  • 01
  • For roasted chestnuts, preheat oven to 190C. Heat butter and oil in a large, ovenproof frying pan over medium-high heat, add chestnuts and stir frequently until starting to brown (2-3 minutes). Transfer to oven and roast until chestnuts are golden on the base (12-18 minutes).
  • 02
  • Meanwhile, heat a large frying pan over medium-high heat, add half the oil and the bacon, in batches, and turn occasionally until crisp and golden (3-5 minutes). Transfer bacon to a warmed plate, set aside and keep warm.
  • 03
  • Reduce heat to medium, add remaining oil, and onion and garlic to pan and cook until onion is tender (5-10 minutes). Add Brussels sprouts and cook for 1-2 minutes, then add kale and cook, tossing occasionally, until wilted (1-2 minutes). Add chicken stock and stir occasionally until sprouts are tender (2-4 minutes), then add chestnuts, toss to combine and serve hot with bacon.
Note Peeled chestnuts are available from select delicatessens.

This recipe is from the May 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Medium-dry Hereford cider.

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