Spring greens with black pepper & crème fraîche
- Preparation and cooking time
- Prep: -
- Serves 6
- 600g trimmed spring greens
- 6 tbsp crème fraîche
- sprinkle of sea salt and freshly ground black pepper
- STEP 1
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.
- STEP 2
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.
- STEP 3
Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.