Switch the chestnuts for poached eggs for a fresh take on breakfast.
- 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
- 20 gm butter, coarsely chopped
- 2 tsp extra-virgin olive oil
- 100 gm peeled chestnuts (see note)
- 1For 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).
- 2Meanwhile, 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.
- 3Reduce 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.
Peeled chestnuts are available from select delicatessens.
This recipe is from the May 2013 issue of
Drink Suggestion: Medium-dry Hereford cider. Drink suggestion by Max Allen