This easy accompaniment brings together garlic and pine nuts with the fresh spring greens and is seasoned with warm ras el hanout.
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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.
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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