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Punchy spring greens

Punchy spring greens

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Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal160
fat13g
saturates6g
carbs2g
sugars1g
fibre3g
protein6g
salt0.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2017

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Rating: 5 out of 5.1 rating

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