Jamie Oliver’s Sprouts and Greens is a vibrant, flavor-packed dish that celebrates some of the best seasonal greens you can find, including Brussels sprouts, kale and other leafy greens. It’s simple yet full of texture, balancing both earthy and slightly bitter flavors with a hint of freshness. A perfect side dish for holiday meals, Sunday roasts or even as a quick weeknight veggie dish. What makes Jamie’s take so great is how he manages to elevate these sometimes-overlooked vegetables into something irresistible.
The dish is about more than just veggies. it’s about bringing out their natural flavors by adding the right seasonings, a little heat and some unexpected elements (like garlic or lemon). It’s fresh, it’s zesty and it’s loaded with goodness. It’s a celebration of what’s in season!
Jamie Oliver Sprouts And Greens Recipe
Ingredients Needed
To make this dish, you’ll need the following:
- Brussels sprouts: The star of the show. You’ll need about 300g of them, trimmed and halved. They bring a lovely texture when cooked and a bit of that signature earthy taste.
- Kale or mixed greens: Around 200g of any dark leafy green, like curly kale, Swiss chard or spinach. This adds some nutritional punch and balances the bitterness of the sprouts.
- Olive oil: A couple of tablespoons. The oil helps with frying the greens and adds richness to the overall flavor.
- Garlic: 2-3 cloves, thinly sliced. Garlic adds a beautiful depth of flavor and a nice kick to the dish.
- Lemon: Zest and juice from half a lemon. It brightens everything up and adds that zingy freshness.
- Chili: Optional but a small red chili gives a bit of heat and an extra layer of flavor.
- Salt and pepper: For seasoning, you’ll need to season generously. It really helps bring everything together.
Equipment Needed
This dish doesn’t need any complicated gadgets, just some simple, everyday kitchen essentials:
- Frying pan or skillet: A large, heavy-bottomed pan works best for frying the sprouts and greens. The idea is to get a bit of caramelization on the sprouts, so a good-quality pan is key.
- Knife and chopping board: To trim and slice the sprouts and garlic.
- Citrus juicer (optional): If you want to get the most juice out of that lemon, a juicer can help.
- Tongs or a wooden spoon: You’ll need these to toss the ingredients around in the pan without making a mess.
How To Make Jamie Oliver’s Sprouts And Greens
Making this dish is simple and quick which is perfect for busy days when you want a flavorful veggie side without all the fuss.
- Prep the vegetables: Start by trimming the Brussels sprouts-cut off the ends and slice them in half. Wash your greens (like kale or spinach) and remove any thick stems. Slice your garlic thinly and zest the lemon for later.
- Heat the oil: Place your frying pan over medium heat and add the olive oil. Once the oil’s hot, add the sliced garlic and let it sizzle for about 30 seconds until fragrant. Don’t let it brown too much-burnt garlic can taste bitter.
- Cook the sprouts: Add the Brussels sprouts to the pan, cut-side down, so they get a bit of a crispy, golden brown crust. Let them cook for around 5-6 minutes, stirring occasionally to avoid burning. They should start to soften up and develop a nice, deep flavor.
- Add the greens: Once the sprouts are getting a good caramelized color, toss in your kale or other leafy greens. Stir everything together so the greens start to wilt and mix with the sprouts. If you’re using chili, this is when you’d add it in too.
- Season and finish: Season with salt and pepper to taste. Add the lemon zest and squeeze in some lemon juice. The lemon really lifts the whole dish, giving it a refreshing contrast to the bitterness of the sprouts.
- Serve: Once everything is cooked through and well-seasoned, plate it up. You can garnish with a little more lemon zest or even some grated cheese if you like.
What I Learnt
Making Jamie Oliver’s Sprouts and Greens taught me a lot about the versatility of vegetables. Often, Brussels sprouts get a bad rap for being bitter but if you cook them properly-caramelizing them just right and pairing them with something fresh like lemon-they become delicious and even crave-worthy.
Another key takeaway is how much flavor you can create from simple ingredients. The garlic, olive oil and lemon really elevate the greens. It’s a reminder that with the right seasoning and technique, even the most basic vegetables can become the star of the plate.
Finally, I learned that patience is key. Allowing the Brussels sprouts to get that golden-brown crispy edge adds a whole new dimension to the texture and flavor. It’s worth waiting for!
Recipe Tweaks For Jamie Oliver’s Sprouts And Greens
Jamie Oliver’s Brussels sprouts and greens are already packed with flavor but there’s always room to make them your own. You can tweak the recipe in a ton of fun ways to match your mood or the occasion.
- Add more spice: If you like a little heat, sprinkle some chili flakes or add a few slices of fresh chili to the pan. This gives the dish a lively kick, especially when paired with the slightly bitter flavor of the sprouts.
- Mix in other greens: While the original calls for sprouts and greens like kale or chard, you could mix it up with some spinach or even mustard greens for a bit more peppery flavor.
- Sweeten it up: A drizzle of honey or maple syrup brings a surprising sweetness that contrasts beautifully with the savory, earthy greens. A little balsamic glaze also works wonders here.
- Nuts and seeds: For crunch, toss in some toasted almonds, walnuts or sunflower seeds. They’ll add texture and make the dish feel more substantial.
- Crisp it up: Instead of simply sautéing, you could roast the sprouts in the oven. It brings out a caramelized, crispy flavor that adds a new layer of depth to the dish.
- Cheese: If you’re a fan of cheese, grate some sharp Parmesan or a little crumbled feta on top just before serving. It adds saltiness and a creaminess that balances the bitter flavors.
Storage Tips For Leftovers
Leftover sprouts and greens are a great thing to keep around but you want to store them right to avoid wilting or drying out.
- Refrigerate properly: After cooking, let the sprouts cool to room temperature, then store them in an airtight container in the fridge. They’ll stay fresh for about 2-3 days. If you plan on reheating them, a quick toss in a hot pan with a little olive oil will help them regain some of that initial crispiness.
- Freeze them: You can also freeze any leftovers if you can’t finish them within a few days. Make sure they’re well-cooled before freezing and place them in a freezer-safe container or bag. They’ll keep for about 1-2 months. When you’re ready to eat, reheat them directly from the freezer, either in a pan or the microwave.
- Avoid reheating too often: Every time you reheat them, they lose a bit of texture and flavor. If you can, try to only heat up the portion you’re planning to eat right away.
- Revive wilty greens: If the greens have lost some of their vibrant color and texture, a quick sauté with garlic and a squeeze of lemon can help bring them back to life.
What To Eat With Jamie Oliver’s Sprouts And Greens?
These sprouts and greens are pretty versatile, so you can pair them with a variety of mains depending on what you’re in the mood for.
- Roast chicken: The earthy bitterness of the sprouts and greens pairs perfectly with a juicy, crispy roast chicken. You could also try it with roast turkey or even a whole roasted cauliflower if you’re looking for a veggie-based option.
- Grilled steak: If you’re in the mood for red meat, the strong flavors of the sprouts complement a well-seasoned steak beautifully. A rib-eye or filet mignon would work best.
- Pasta: A simple pasta with olive oil, garlic and chili flakes can be the perfect base for this dish. The sprouts and greens can be tossed with the pasta for a hearty, filling meal. Add some grated cheese on top for that extra oomph.
- Crispy bacon or pancetta: Adding some crispy bacon or pancetta gives the dish a savory, salty crunch that takes it to the next level. You could even sprinkle some bits on top for a satisfying texture contrast.
- Grilled fish: For a lighter option, grilled salmon or mackerel works wonderfully with the greens. The slight smokiness of the fish complements the freshness of the sprouts.
- A good loaf of bread: If you want something simple, serve the sprouts with a hearty slice of sourdough or rustic bread. It soaks up the flavors beautifully and there’s something about the contrast of the crispy bread and tender greens that’s just irresistible.
FAQs
What Are The Main Ingredients In Jamie Oliver’s Sprouts And Greens Recipe?
The main ingredients include Brussels sprouts, kale, and other seasonal greens, often with garlic and bacon for extra flavor.
How Long Should I Cook The Sprouts And Greens?
Typically, you’ll want to sauté them for about 10-15 minutes until they’re tender but still vibrant.
Can I Make Jamie Oliver’s Sprouts And Greens Recipe Ahead Of Time?
Yes! You can prep the veggies in advance, but it’s best to cook them fresh for that crispy texture.
