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Mixed greens with walnuts

A delicious nutty side dish to complement your Christmas meal

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 129
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 5
  • Protein 7
  • Fat 8
  • Fibre 6
  • Salt 0.13

Nutrition per serving

  • Calories 129
  • Carbohydrates 9
  • Saturated Fat 2
  • Sugar 5
  • Protein 7
  • Fat 8
  • Fibre 6
  • Salt 0.13

Ingredients

  • 400g Brussels sprouts, trimmed and thickly sliced
  • 250g Savoy or green cabbage, sliced or shredded
  • 100g shallots, peeled and sliced
  • 2 tsp each butter and olive oil
  • 300ml vegetable or chicken stock (use vegetable if you have any vegetarian guests over for Christmas)
  • 400g frozen peas
  • 50g walnuts, chopped

Method

  1. Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.

  2. While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving

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