Seasonal greens with hazelnuts and lemon
- December 2015
- Serves 8
- Hands-on time 10 min
Rich winter greens with the added crunch from hazelnuts and zesty flavour from lemon. A simple side recipe for any winter roast.
- Dairy-free recipes
- Gluten-free recipes
- 4.6g (0.4g saturated)
- 2.3g (1.9g sugars)
- 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
- 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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