Wilted spring greens with wild garlic

  • Portion size: Serves 6 as a side
  • Takes 15 min to makes, 5 min to cook
  • Difficulty: easy

Wild garlic brings a lovely mild, sweet flavour to spring greens in this springtime side dish recipe.

You can learn how to forage for wild garlic here.

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Ingredients

  • 1kg spring greens, hard central stem removed, finely sliced
  • 150g wild garlic leaves, chopped (see tip)
  • 2 tbsp sherry vinegar
  • Good knob of butter
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Method

  1. Put the greens and garlic in a sauté pan over a medium heat, stirring with tongs. Add a very small splash of water and wilt for 2-3 minutes.
  2. Add the sherry vinegar to the pan and reduce for 1 minute, then add the butter and season with sea salt and black pepper. Toss to coat in the buttery juices and serve immediately.
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  • Nutrition

    • 80kcals Calories
    • 4g fat (1.5g saturated) Fat
    • 5.8g Protein
    • 4.9g (4.4g sugars) Carbs
    • 8.1g Fibre
    • 0.2g Salt

    Quick wins & tips

    Wild garlic grows in shaded woodland during April and May. If you can’t get hold of any, use 3-4 cloves of young, new-season garlic (also known as wet or green garlic) or 1 clove of regular garlic instead.

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