1 Cup water (you will use less but have it to hand)
1 Pinch sea salt
Instructions
In to a deep wok place a generous tsp of coconut oil and allow to melt
Fry off red onion and chorizo until soft
Add in Brussels sprouts and continue to fry off for 3-4 minutes
Add ¼ cup of water at a time to help the sprouts cook through and stop them from sticking
Add in spring greens (or kale) and combine for about 2 minutes
In a separate pan toast chopped hazelnuts (or pumpkin seeds / sesame seeds / flaked almonds), then add to the sprout mixture
Take off the heat and add the cranberries, salt and orange zest
Serve immediately alongside a roast turkey, sweet roast potatoes and other festive trimmings or seal in a container and keep in the fridge for up to 4 days
Recipe by at https://thelowcarbkitchen.co.uk/pan-fried-festive-sprouts-with-orange-chorizo-cranberries-and-hazelnuts/