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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.
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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