Punchy spring greens

1 of 5-a-day easter folate gluten free greens side dish spring

N/A

6 as a side

Source

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

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.

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.