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Wilted spring greens in nut oil

Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side

  • Prep: 5 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 249
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 2
  • Protein 4
  • Fat 23
  • Fibre 5
  • Salt 0.3

Nutrition per serving

  • Calories 249
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 2
  • Protein 4
  • Fat 23
  • Fibre 5
  • Salt 0.3

Ingredients

  • small knob of butter
  • 1 tbsp walnut oil
  • 1 small head of spring greens, stem removed, roughly shredded
  • 25g toasted walnuts, chopped

Method

  1. Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.

  2. Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.

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