Wilted spring greens in nut oil

Wilted spring greens in nut oil

Wilted spring greens in nut oil

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

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 249
  • Carbohydrates 2
  • Saturated Fat 5
  • Sugar 2
  • Protein 4
  • Fat 23
  • Fiber 5
  • Salt 0.3

Ingredients

  • small knob of butter

  • 1 tbsp walnut oil

  • 1 small head of spring greens, stem removed, roughly shredded

  • 25g toasted walnuts, chopped

Method

  1. 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.

  2. 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.