Wilted spring greens in nut oil

Wilted spring greens in nut oil

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Prep: 5 mins Cook: 5 mins


Serves 2

Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal249
  • fat23g
  • saturates5g
  • carbs2g
  • sugars2g
  • fibre5g
  • protein4g
  • salt0.3g


  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp walnut oil
  • 1 small head of spring greens, stem removed, roughly shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 25g toasted walnuts, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.

  2. Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.

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