zoom Buttery spring greens with crème fraiche
  • Print A4 A5
    • Close

    Save to your scrapbook

    Buttery spring greens with crème fraîche

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Buttery spring greens with crème fraîche

    "Despite their gloriously optimistic name, these leaves are often undervalued, mainly because they go an unappetising khaki colour if you overcook them. But they're good for you, taste great and are super-affordable, too." Diana Henry

    • Preparation time: 5 minutes
    • Cooking time: 5 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4 as a side dish

    Ingredients

    500g spring greens
    35g unsalted butter
    3 tbsp crème fraîche

    Method

    1. Remove any tired-looking leaves from the greens and trim off the stems.  Pile the leaves on top of each other, then cut in half lengthways. Blanch in a big pan of boiling water for 2 minutes and drain well.

    2. Melt the butter in a large frying pan over a medium heat. Once foaming, toss in the spring greens and gently turn them over (use tongs). Season and add the crème fraîche. Before the cream has completely melted, slide the greens into a warm serving dish. This is great with roast lunches.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    2 stars

    Glossary