Cut the trimmed spring greens in half lengthways.
Bring a wide, shallow pan of salted water to the boil
and add the spring greens. Bring back to the boil and
cook briefly, about 1-2 minutes, then drain well.
Mix the crème fraîche in the pan with a sprinkle
of sea salt and freshly ground black pepper and bring
almost to the boil. Carefully add the spring greens
so they don’t overlap too much and reheat gently.
Transfer the greens to a warmed shallow dish and
spoon over the crème fraîche. Sprinkle with a
little black pepper and serve immediately.