This is my recipe for tender, flavourful and easy spring greens - cooked with a little stock, garlic and butter. A one-pan side dish, ready in less than 10 minutes.
500g(1.1lbs) spring greens (collard greens) this is about two 'bunches'
120ml(1/2 cup) chicken or vegetable stock
3tbspunsalted butter
2clovesminced garlic
¼tspsalt
½tspblack pepper
1tbspfresh lemon juice
Instructions
Give the spring greens a good wash under the cold tap and shake dry.
500 g (1.1lbs) spring greens (collard greens)
Slice the spring greens into thin (1cm) strips.
To a large frying pan (one that you have a lid for* SEE NOTE), add the stock, butter, garlic, salt and pepper.
120 ml (1/2 cup) chicken or vegetable stock, 3 tbsp unsalted butter, 2 cloves minced garlic, 1/4 tsp salt, 1/2 tsp black pepper
Place the sliced spring greens on top and toss them in the liquid using a set of tongs.
Place a lid on the pan and heat over a medium heat.
As soon as you hear/see the liquid coming to a boil (this should take a couple of minutes), give the spring greens a toss again, place the lid back on and turn the heat down to low-medium.
Allow the spring greens to cook for 4-5 minutes, until wilted.
Turn off the heat and remove the lid. Drizzle over the lemon juice and toss again - they should be nice and glossy.
1 tbsp fresh lemon juice
Serve immediately, spooning over any liquid that remains in the pan.
Notes
NOTE re: pan lidIf you don't have a lid for your frying pan, you can use a large saucepan with a lid instead.Change it up
Make this side dish more substantial by adding
A drizzle of double (heavy) cream
Grated parmesan
Crispy bacon bits
Shop-bought fried onions
Nutritional information is approximate, per serving. This recipe serves 4.