600g spring greens
6 tbsp crème fraîche
Salt & Pepper to taste
A pinch of nutmeg
1. Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well and keep in a warm place.
2. Mix the crème fraîche in the pan with a dash of sea salt and coarsely ground black pepper and heat gently bringing to a simmer but do not boil.
3. Lay the spring green in the serving dish. Spoon over the crème fraîche, add the lemon juice and nutmeg.
4. Serve immediately.
Cooks Tip 1: Use Kale as an alternative – grate some pecorino cheese over the top
Cooks Tips 2: Add some spring onions (cut in half) to the greens whilst boiling
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.