Jamie Oliver Sprouts And Greens Recipe [Tips & Tricks]

I’ll never forget the first time I tasted Brussels sprouts cooked in a way that didn’t make me cringe. Growing up, I had a typical relationship with sprouts. They were the dreaded green vegetable of my childhood-boiled to mush, bitter, and too often paired with overcooked turkey on Thanksgiving. But then, a friend introduced me to Jamie Oliver’s Sprouts and Greens recipe, and it changed everything. Jamie’s take on Brussels sprouts was bright, fresh, and full of flavor. Instead of being a sad side dish, they became the star of the show.

If you’ve ever struggled with getting the family to enjoy sprouts or greens, this recipe will help you see them in a new light. It’s easy to make, packs in healthy ingredients, and is perfect for any meal. Ready to make your own ’I love Brussels sprouts’ moment? Let’s dive in.

Jamie Oliver’s Sprouts And Greens Recipe

This recipe is a game-changer. It’s simple but loaded with flavor. One of the things I love about it is how Jamie doesn’t just rely on seasoning to bring out the flavor of the sprouts, but incorporates other veggies and ingredients that balance the bitterness and bring everything together.

When I first tried this, I thought, ’I can”t be the only one who has discovered this”, but it seems like this recipe has been one of Jamie’s sleeper hits. The combination of sprouts, kale, and other greens makes for a hearty, flavorful side that can easily stand on its own. Whether you’re making this for Thanksgiving or just a regular Tuesday dinner, it works.

Ingredients Needed

Jamie’s recipe for Sprouts and Greens doesn’t require a shopping list that will break the bank. Here’s what you’ll need:

• Brussels sprouts: Fresh and trimmed. You can buy them whole and do the trimming yourself, but pre-trimmed sprouts work fine too.
• Kale: Fresh, sturdy kale. I personally love using curly kale because of its texture, but you can use whatever kind you prefer.
• Garlic: Fresh garlic adds a lot of depth. You can use crushed or thinly sliced, depending on your preference.
• Chili flakes: A touch of heat to contrast the sweetness of the sprouts.
• Lemon: For a burst of brightness that elevates the whole dish.
• Olive oil: A good-quality olive oil is essential for cooking the greens and bringing out their flavor.
• Butter: Adds richness and helps sauté the sprouts to perfection.
• Crispy bacon (optional): For those who want to add a savory, crispy element.
• Salt & pepper: Simple but important to bring all the flavors together.

How To Make Jamie Oliver’s Sprouts And Greens

It’s easier than you think. Here’s how to bring this delicious dish to life:

1. Prep the sprouts: Trim the ends of the Brussels sprouts and slice them in half. If they’re large, quarter them.
2. Prepare the greens: Tear the kale into bite-sized pieces, discarding any tough stems.
3. Heat the pan: In a large pan, heat a splash of olive oil and a little butter over medium heat.
4. Sauté the garlic: Once the oil is hot, add your garlic and let it cook for about 1 minute, just until fragrant.
5. Cook the sprouts: Toss in the Brussels sprouts, cut side down. Let them cook for a few minutes without stirring. You want them to get a nice golden-brown sear.
6. Add the greens: Once the sprouts are browned, throw in the kale and a pinch of chili flakes. Cook for a couple more minutes until the kale is tender.
7. Finish it off: Add a squeeze of fresh lemon juice, sprinkle with salt and pepper, and give everything a good toss. If you’re using bacon, crumble it on top at this stage.
8. Serve: It’s done! Serve hot and enjoy.

Ingredient Science Spotlight

Every time I cook this, I’m amazed at the science behind how these ingredients come together. Here’s a quick breakdown:

• Brussels sprouts: These little guys are loaded with vitamin C, fiber, and antioxidants. The bitterness comes from compounds like glucosinolates, which can be reduced by roasting or sautéing, as we do here. That’s why they taste so much better than when boiled.
• Kale: Kale is one of the best sources of vitamin K, plus it’s high in antioxidants like quercetin and kaempferol, which have anti-inflammatory properties. It also provides a crunchy texture that contrasts nicely with the tender sprouts.
• Garlic: This bulb is full of allicin, which has been shown to have antibacterial and anti-inflammatory properties. It gives the dish that deep, savory kick.
• Lemon: The citric acid in lemon brightens up the entire dish, helping to balance the bitterness of the sprouts and adding a refreshing finish.

Expert Tips

As someone who’s tried this recipe several times (sometimes experimenting a bit), here are a few expert tips to get it just right:

• Cutting technique matters: Slice the Brussels sprouts thinly to ensure they cook evenly and caramelize. A rough chop can make them uneven, which affects the texture.
• Don’t overcrowd the pan: When sautéing the sprouts, avoid crowding the pan. If the pan is too full, they’ll steam rather than brown, and you’ll lose out on that crispy, caramelized flavor.
• Use a non-stick pan: This is key for making sure your sprouts get a good sear without sticking.
• Add toasted nuts: A handful of toasted almonds or walnuts sprinkled on top adds a lovely crunch and nuttiness.
• Optional bacon: If you decide to add bacon, crisp it up separately, then crumble it over the top. You’ll get that smoky, savory flavor without making the dish greasy.

Recipe Variations

There’s plenty of room for customization here. Here are a few variations you can try:

• Add cheese: For a creamy, salty touch, grate some parmesan or crumbled blue cheese over the top after cooking.
• Vegan Version: Skip the butter and bacon, and swap in a little more olive oil or coconut oil. You could also add nutritional yeast for a cheesy flavor.
• Add other greens: If kale isn’t your thing, spinach, swiss chard, or arugula work well too.
• Sweeten it up: A drizzle of honey or balsamic vinegar at the end brings out the sweetness in the sprouts.
• Spicy twist: Add a chopped fresh chili or a few dashes of hot sauce if you like it extra spicy.

Final Words

What I love about Jamie Oliver’s Sprouts and Greens is how it manages to make something that could be considered a ’side dish’ feel like a main event. It’s one of those recipes that impresses without being overly complicated or time-consuming.

Every time I make it, I’m reminded of how easy it is to elevate simple ingredients into something spectacular. Whether it’s for a family dinner or a holiday meal, this dish is sure to please.

FAQs

What Is Jamie Oliver’s Sprouts And Greens Recipe?

It’s a simple, flavorful side dish featuring sprouts, greens like kale or spinach, and a mix of herbs and spices.

What Kind Of Sprouts Are Used In Jamie Oliver’s Recipe?

Jamie typically uses Brussels sprouts but you can swap them with other sprouts like sprout tops or kale.

Can I Make Jamie Oliver’s Sprouts And Greens Recipe Vegetarian?

Yes! The recipe is naturally vegetarian, but you can also make it vegan by skipping any cheese or butter.

Is The Recipe Spicy?

The recipe has a slight kick thanks to chili and mustard seeds, but it’s not overly spicy.

What Other Vegetables Can I Add To The Sprouts And Greens Recipe?

You can add vegetables like carrots, parsnips, or even broccoli for extra flavor and texture.

Can I Prepare Jamie Oliver’s Sprouts And Greens In Advance?

Yes, you can prep the greens and sprouts ahead of time and store them in the fridge for a couple of hours before cooking.

What Type Of Herbs Should I Use In The Recipe?

Jamie uses fresh herbs like thyme or rosemary, but you can also experiment with sage or parsley.

Can I Cook The Recipe In A Skillet Instead Of Roasting?

Yes, you can stir-fry or pan-fry the sprouts and greens in a skillet for a quicker option.

How Long Does It Take To Cook The Sprouts And Greens?

It takes about 20-25 minutes to cook the dish, depending on how crispy you like your sprouts.

What Can I Serve With Jamie Oliver’s Sprouts And Greens?

This dish pairs perfectly with roasted meats, mashed potatoes, or even a hearty grain like quinoa or couscous.