Buttery Lemon Greens
with Crispy Sage & Zesty Lemon
This recipe is not only a fantastic way to enhance the brussel sprout but it looks simply stunning in all its green goodness.
Serves: 6-8 people | Prep Time: 10-15 mins | Cook Time: 10-15 mins
500g brussel sprouts
200g frozen broad beans
2 tbsp olive oil
10 fresh sage leaves
100g salted butter
Juice & zest of 1 small lemon
Salt & pepper to season
To prepare the buttery lemon greens, bring a medium pot of water to the boil, place the brussel sprouts into the boiling water and cook until soften, but still firm, approximately 5-6 minutes. Remove with a slotted spoon and allow to cool slightly. Slice in half length ways. Into the same boiling water, place the frozen broad beans and cook for 2-3 minutes. Drain. The broad beans need their outer coating removed after cooking to reveal the bright green beans. Set aside.
Heat the oil in a large frying pan. Add the sage leaves and fry until just crisp. Remove onto paper towel. In the same frying pan, add the brussel sprouts and cook until the edges are just charred or caramelised. Remove and toss with the broad beans, butter, lemon juice and season with salt and pepper.
To serve, place the brussel sprouts and broad beans onto a serving plate and scatter with lemon zest and crispy sage leaves.
Recipe and images courtesy of Alana Lowes.