Brussels sprouts & silverbeet  gone garlic & pancetta

Brussels sprouts & silverbeet gone garlic & pancetta

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Winter greens love punchy flavours, so go all out behind pancetta and garlic butter.

The ingredient of Brussels sprouts & silverbeet gone garlic & pancetta

  1. 550g brussels sprouts, trimmed, halved
  2. 1 tbsp olive oil
  3. 20g butter
  4. 75g pancetta, coarsely chopped
  5. 2 garlic cloves, thinly sliced
  6. 1/2 bunch silverbeet, stems removed, trimmed, coarsely chopped
  7. 125ml (1/2 cup) Massel chicken style liquid deposit

The instruction how to make Brussels sprouts & silverbeet gone garlic & pancetta

  1. Cook brussels sprouts in large saucepan of boiling water for 2 minutes or until throb crisp. Refresh in iced water. Drain.
  2. Heat oil and butter in a large frying pan more than medium heat. disturb in pancetta and garlic for 2-3 minutes or until fresh open brown. go to brussels sprouts and silverbeet. Toss to combine. build up stock. Cook, covered, stirring occasionally, for 5 minutes or until silverbeet wilts and is just tender. Season.

Nutritions of Brussels sprouts & silverbeet gone garlic & pancetta

calories: 102.77 calories
fatContent: 7 grams fat
saturatedFatContent: 2.5 grams saturated fat
carbohydrateContent: 2.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 7.5 grams protein
cholesterolContent:
sodiumContent:

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