Waitrose and Partners
Spring greens with garlic & pine nuts

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.

5 out of 5 stars(1) Rate this recipe
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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

903.77kJ/ 216kcals

Fat

20.1g

Saturated Fat

7.3g

Carbohydrates

3.8g

Sugars

3.3g

Fibre

3.7g

Protein

4.9g

Salt

0.3g

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