Sprout tops are one of the most flavoursome greens and they have a hint of a Brussels sprout with the texture of healthy greens. They are probably a bit more versatile than the sprout itself and can be served with anything from chestnuts to bacon.
You can cook these in advance and drain them under a cold tap to stop them cooking further and discolouring. They can then be simply mixed with the cooked bacon and onions, buttered and seasoned and either reheated in the oven with foil while the meat is cooking or in the microwave.
1.5kg sprout tops, stalks trimmed, washed and large leaves halved
3 medium onions, peeled, halved and thinly sliced
250g piece of smoked or unsmoked streaky bacon, rind removed and cut into small rough cm cubes.
Salt and freshly ground black pepper.
- Gently cook the onion and bacon in the butter in a covered saucepan for 4-5 minutes, stirring every so often, until soft, then remove from the heat.
Meanwhile cook the sprout tops in boiling salted water for 4-5 minutes until tender, then drain in a colander, gently squeezing out any excess water. Toss the sprout tops with the onions and bacon and season to taste.