• small knob of butter
  • 1 tbsp walnut oil
  • 1 small head of spring greens, stem removed, roughly shredded
  • 25g toasted walnuts, chopped


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, May 2015

Goes well with


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