Punchy spring greens

Punchy spring greens

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Prep: 10 mins Cook: 15 mins

Easy

6 as a side

Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal160
  • fat13g
  • saturates6g
  • carbs2g
  • sugars1g
  • fibre3g
  • protein6g
  • salt0.6g
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Ingredients

  • 50g unsalted butter
  • 6 anchovy fillets
  • 2 garlic cloves, finely chopped
  • 500g spring greens, washed and shredded
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 50g finely grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 30g hazelnuts, toasted and roughly chopped
    Hazelnuts

    Hazelnut

    hay-zl-nut

    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

Method

  1. While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.

  2. Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.

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