Spring greens with garlic & pine nuts

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 8


800g spring greens, leaves rinsed and patted dry
100g butter
1 garlic clove, crushed
1/2 tsp Ras El Hanout
100g pinenuts, toasted until golden


1. Cut out the course centre stalk from the leaves, then roll them into cigar shapes and finely slice into ribbons.

2. Heat a large saucepan and add the butter. Fry the spring greens for 5 minutes over a low heat, then add the garlic and Ras El Hanout. Add a splash of water, cover with a lid and cook for a further 10 mintes, until tender. Scatter over the pine nuts, taste and season before serving.