A unique and delicious way to make the most of your greens. In this recipe, sprouts, cabbage, peas and soft shallots are cooked together in chicken stock, then topped off with walnuts.
- 400g Brussels sprouts, trimmed, sliced
- 250g Savoy cabbage, sliced
- 100g shallots, peeled and thinly sliced
- 1 tbsp. each butter and oil
- 400g frozen peas
- 300ml chicken stock
- 50g chopped walnuts
Bring a large pot of water to the boil. Drop in the sprouts and cabbage and boil for 2 minutes, then drain.
Heat butter and oil together in a large saucepan. Add the shallots and fry for 10 minutes slowly until golden and softened. Add the chicken stock and heat until it simmers. Add the sprouts, cabbage and peas and simmer for 2-3 minutes or until tender.
To serve, stir in the walnuts.