SAUTEED BRUSSELS SPROUTS, LEEK AND CRISPY KALE

A generous bowl of greens packed with flavour and goodness. Lightly blanching the Brussels sprouts and leek keeps them tender, before a quick sauté adds golden edges and crispness. Mustard seeds, garlic, lemon and fresh dill make this simple combination really come alive.

Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
Skill: Easy

Ingredients

500 g Brussels sprouts, trimmed and halved
1 large leek, washed and cut into thick rounds
300 g kale leaves, tough stalks removed
2 Tbsp olive oil
1 tsp mustard seeds
3 cloves garlic, thinly sliced
½ lemon
Small handful fresh dill, roughly chopped
Sea salt
Freshly cracked black pepper

Method

Bring a large pot of salted water to the boil.

Add the Brussels sprouts and blanch for 2–3 minutes. Add the leek for the final minute. Drain well and allow the vegetables to steam dry.

Heat the olive oil in a large frying pan over medium-high heat. Add the mustard seeds and garlic and cook briefly until fragrant, taking care not to burn the garlic.

Add the Brussels sprouts and leek and sauté over a high heat until they begin to colour and turn golden around the edges.

Add the kale and continue cooking, tossing occasionally, until the kale starts to crisp and the vegetables are nicely coloured. Squeeze over a little lemon juice while everything is still in the pan and toss to combine.

Season with sea salt and a little cracked black pepper.

Spoon into a serving bowl and finish with a generous scattering of fresh dill. Serve hot.