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Title : Spring Greens : Buttered and Punchy !
link : Spring Greens : Buttered and Punchy !

Spring Greens : Buttered and Punchy !

"Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard heart of other cabbages.
Availability

Spring greens are at their peak from April to June.
Choose the best

Choose fresh, firm leaves. Reject wilted plants.
Prepare it

Remove the leaves from the centre, wash gently and shred.
Store it

Store in the fridge and use within a couple of days.
Cook it

Add spring greens at the end of a stir-fry, or use in winter soups and stews. They are delicious sliced, steamed and drizzled with melted butter. Take care not to overcook, as the leaves will develop a rank flavour and smell.
Alternatives

Try cabbage or spinach."

"Spring Greens are similar to kale, in which the central leaves do not form a head or form only a very loose one, and are grown primarily in northern Europe where its tolerance of cold winters is valued for an early spring supply. Spring greens are extremely similar, genetically, to curly kale and collard greens. They are also rich in vitamin C, folate and dietary fibre, making them a very healthy food"

Why not give spring greens a buttered ... punchy flavour! Just add some anchovies and a grating of Parmesan, did I mention the crunchy hazelnuts too! This really is a nice side dish you can enjoy when eating a meal with family and/or friends.

Ingredients:
serves 6 as a side dish

2g carbs per serving

50g unsalted butter
6 anchovy fillets
2 garlic cloves, finely chopped
500g spring greens, washed and shredded
1 lemon, juiced
50g finely grated Parmesan
30g hazelnuts, toasted and roughly chopped

Method:
1. Melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 minutes until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 minutes until wilted.

2. Add the lemon juice and parmesan and stir well to melt the cheese. Season to taste, transfer to a serving bowl and scatter over the hazelnuts.

This side dish goes great with lamb, or any roast meat. However you may prefer to enjoy it with a different choice ... as always it's up to you dear reader.

Original recipe idea here

A variety of recipe ideas are within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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