Punchy spring greens

Anchovies and a grating of Parmesan add a savoury kick to these spring greens with crunchy hazelnuts, the perfect side to an Easter meal with the family

  • Prep:10 mins
    Cook:15 mins
  • Serves 6 as a side
  • Easy

Nutrition per serving

  • kcal 160
  • fat 13g
  • saturates 6g
  • carbs 2g
  • sugars 1g
  • fibre 3g
  • protein 6g
  • salt 0.6g


  • 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


  1. 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.

  2. 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.

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