Wilted spring greens in nut oil
- Tom Kerridge
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Serves 2
Easy
Prep: 5 mins
Cook: 5 mins
A star rating of 5 out of 5.1 ratingRate
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Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
small knob of butter
-
1 tbsp walnut oil
-
1 small head of spring greens
stem removed, roughly shredded
-
25g toasted walnuts
chopped
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Nutrition: per serving
- kcal249
- fat23g
- saturates5g
- carbs2g
- sugars2g
- fibre5g
- protein4g
- salt0.3g
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Method
-
step 1
Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
-
step 2
Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.
Recipe from Good Food magazine, May 2015
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A star rating of 5 out of 5.1 rating
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