Brussels sprouts with kale and almonds

We're of the belief that boiling sprouts should be made a fineable offence
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Brussel sprouts with kale and almonds

The team at Riverford Organic in Devon share their recipe for braised brussels sprouts with kale and almonds

Serves    4

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Indy Coffee Box
  • You will need
  • Method
  • Cavolo nero 1 head
  • Olive oil 3 tbsp
  • Brussels sprouts 500g, trimmed and halved
  • White wine 150ml
  • Flaked almonds 40g, flaked
  • Salt and pepper to season
  1. Strip the kale leaves away from the stalks and tear them into bite-sized pieces. Place them in a mixing bowl with 1 tbsp of olive oil and a generous pinch of salt. Use your (clean) hands to massage and scrunch the oil and salt into the leaves for a couple of minutes to tenderise. Set to one side.
  2. Warm 2 tbsp of oil in a large frying pan. Add the sprouts and fry them over a medium heat for 2-3 mins. Add a pinch of salt and the wine. Braise the sprouts in the wine, turning occasionally, until the wine has evaporated – this should take 2-3 minutes. If they seem a little undercooked, add a dash of water and cook it away as you did with the wine.
  3. Keep the sprouts on the heat and let them cook for a few more minutes, until starting colour on the edges. Remove from the heat and stir in the kale. Taste and adjust the seasoning with salt and pepper. Serve topped with the toasted almonds.

You will need

  • Cavolo nero 1 head
  • Olive oil 3 tbsp
  • Brussels sprouts 500g, trimmed and halved
  • White wine 150ml
  • Flaked almonds 40g, flaked
  • Salt and pepper to season

Method

  1. Strip the kale leaves away from the stalks and tear them into bite-sized pieces. Place them in a mixing bowl with 1 tbsp of olive oil and a generous pinch of salt. Use your (clean) hands to massage and scrunch the oil and salt into the leaves for a couple of minutes to tenderise. Set to one side.
  2. Warm 2 tbsp of oil in a large frying pan. Add the sprouts and fry them over a medium heat for 2-3 mins. Add a pinch of salt and the wine. Braise the sprouts in the wine, turning occasionally, until the wine has evaporated – this should take 2-3 minutes. If they seem a little undercooked, add a dash of water and cook it away as you did with the wine.
  3. Keep the sprouts on the heat and let them cook for a few more minutes, until starting colour on the edges. Remove from the heat and stir in the kale. Taste and adjust the seasoning with salt and pepper. Serve topped with the toasted almonds.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'Keeping the kale raw adds a slight minerally bitterness and a bit of texture'

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
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