Wilted spring greens in nut oil
By Tom Kerridge
Try this chef’s trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side
- Prep:5 mins
Cook:5 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 249
- fat 23g
- saturates 5g
- carbs 2g
- sugars 2g
- fibre 5g
- protein 4g
- salt 0.3g
Ingredients
- small knob of butter
- 1 tbsp walnut oil
- 1 small head of spring greens, stem removed, roughly shredded
- 25g toasted walnuts, chopped
Method
Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.