Punchy spring greens
- Preparation and cooking time
- 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
- 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.