Spring greens with black pepper & crème fraîche
The perfect accompaniment to a hearty roast
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 25 mins
Super healthy
- 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.
Spring greens with black pepper & crème fraîche
90 kcalories, protein 3g, carbohydrate 4g, fat 7 g, saturated fat 4g, fibre 3g, salt 0.31 g
Recipe from Good Food magazine, April 2004.
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http://www.bbcgoodfood.com/recipes/3023/
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Ingredients
- 600g trimmed spring greens
- 6 tbsp crème fraîche
- sprinkle of sea salt and freshly ground black pepper
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 - 25 mins
Super healthy
Good source of vitamin C, counts as 1 of 5-a-day.
Ingredients
- 600g trimmed spring greens
- 6 tbsp crème fraîche
- sprinkle of sea salt and freshly ground black pepper
Spring greens with black pepper & crème fraîche
90 kcalories, protein 3g, carbohydrate 4g, fat 7 g, saturated fat 4g, fibre 3g, salt 0.31 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
