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Buttery spring greens with crème fraîche
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"Despite their gloriously optimistic name, these leaves are often undervalued, mainly because they go an unappetising khaki colour if you overcook them. But they're good for you, taste great and are super-affordable, too." Diana Henry
Serves: 4 as a side dish
500g spring greens
35g unsalted butter
3 tbsp crème fraîche
1. Remove any tired-looking leaves from the greens and trim off the stems. Pile the leaves on top of each other, then cut in half lengthways. Blanch in a big pan of boiling water for 2 minutes and drain well.
2. Melt the butter in a large frying pan over a medium heat. Once foaming, toss in the spring greens and gently turn them over (use tongs). Season and add the crème fraîche. Before the cream has completely melted, slide the greens into a warm serving dish. This is great with roast lunches.
Typical values per serving:
This recipe was first published in February 2012.