Seasonal greens with hazelnuts and lemon
- Published: 26 Jan 16
- Updated: 18 Mar 24
Rich winter greens with the added crunch from hazelnuts and zesty flavour from lemon. A simple side recipe for any winter roast.
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Ingredients
- 500g seasonal greens (we used spring greens), sliced into thin strips, thick stalks removed
- 50g blanched hazelnuts, toasted in a medium oven until light brown, roughly chopped
- Grated zest 1 lemon, juice ½
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Method
- Put the greens into a pan of boiling water and cook for 1-2 minutes until just tender. Drain and toss in a bowl with the hazelnuts, lemon zest and juice. Season generously and serve immediately – lemon juice will make the greens turn black after a while.
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- Recipe from December 2015 Issue
Nutrition
Nutrition: per serving
- Calories
- 69kcals
- Fat
- 4.6g (0.4g saturated)
- Protein
- 2.9g
- Carbohydrates
- 2.3g (1.9g sugars)
- Fibre
- 3.3g
- Salt
- trace
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