Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Punchy spring greens New-recipe-icon

Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family

  • Prep: 10 mins
    Cook: 15 mins
  • 6 as a side
  • Easy
  • 6 as a side
  • Easy
  • Calories 160
  • Carbohydrates 2
  • Saturated Fat 6
  • Sugar 1
  • Protein 6
  • Fat 13
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 160
  • Carbohydrates 2
  • Saturated Fat 6
  • Sugar 1
  • Protein 6
  • Fat 13
  • Fibre 3
  • Salt 0.6

Ingredients

  • 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. While the lamb is resting, melt the butter in a large frying pan over a medium heat. Once bubbling, add the anchovies and cook for 2 mins until they melt away. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins 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.

Suggested recipes from this collection...