“I’ve kept it really straightforward here. These beautifully steamed sprouts, dressed with Worcestershire sauce, pair brilliantly with tender mixed greens – a tasty contrast to the typical roasted veggies you already know and love. ”
500 g mixed greens , such as Brussels tops, kale, cabbage, chard
extra virgin olive oil
1 lemon , optional
50 g unsalted butter
1 tablespoon Worcestershire sauce
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Jamie: Keep Cooking at Christmas
By Jamie Oliver
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Trim the sprouts, peeling away any tatty outer leaves, then halve any larger ones, keeping the rest whole.
Remove any tough stalky bits from the mixed greens, then roughly chop the tender leaves.
Place the sprouts in a pan of boiling salted water over a medium heat, and put the mixed greens into a colander or steamer, then pop it on top of the pan with a lid on to steam for 5 minutes, or until tender.
Transfer the greens to a serving platter, drizzle with 1 tablespoon of extra virgin olive oil, season to perfection, and squeeze over a little lemon juice, if you like.
Drain the sprouts, tip into a serving bowl and toss with the butter, Worcestershire sauce and a pinch of black pepper, to coat.