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Spring greens with garlic & pine nuts
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800g spring greens, leaves rinsed and patted dry
1 garlic clove, crushed
1/2 tsp Ras El Hanout
100g pinenuts, toasted until golden
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.
Typical values per serving:
This recipe was first published in March 2013.