Save on your shopping with our best offers | Shop offers now
Spring greens with garlic & pine nuts
This easy accompaniment brings together garlic and pine nuts with the fresh spring greens and is seasoned with warm ras el hanout.
Vegetarian
Serves8
CourseAccompaniment
Prepare5 mins
Cook10 mins
Total time15 mins
Ingredients
800g sping greens, leaves rinsed and patted dry
100g butter
1 garlic cloves, crushed
½ tsp ras el hanout
100g pine nuts, toasted until golden
Method
Cut out the course centre stalk from the leaves, then roll them into cigar shapes and finely slice into ribbons.
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.
