Spring Greens with Creme Fraiche


Serves 4SpringGreens


600g spring greens

6 tbsp crème fraîche

¼ lemon

Salt & Pepper to taste

A pinch of nutmeg

Cooking Instructions:

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


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