Heston's Easter braised kale & spinach

‘As winter recedes and nature’s greening begins, treat yourself to some delicious garden greens, braised with a little vinegar and white wine to accentuate the freshness. It’s hearty and unbelievably easy to do’

Serves: 4


60g unsalted butter
20g shallots, finely chopped
10g garlic, peeled and finely sliced
30g white wine vinegar
80g white wine
100g kale
100g spinach
Juice and zest of ½ lemon
Salt and black pepper
1 tbsp pine nuts, toasted


1. Place 20g of the butter in a pan over medium heat and add the shallots and garlic. Cook for a couple of minutes until soft with a little colour.

2. Add the vinegar and the wine and reduce by half. Add the remainder of the butter, a little at a time and whisk until the mixture has thickened.

3. Add the kale and stir until cooked through, about 2 minutes. Add the spinach and stir until cooked through, about 1 minute. Season with the lemon juice, lemon zest, salt and freshly ground pepper. Sprinkle over the pine nuts. Serve warm.