Punchy Spring Greens

Prep: 10 mins
Cook: 15 mins
Difficulty: Easy
Serves: 6


  • 50g unsalted butter
  • 6 anchovy fillets
  • 2 garlic cloves, finely chopped
  • 500g spring greens, washed and shredded
  • 1 lemon, juiced
  • 50g finely grated Parmesan
  • 30g hazelnuts, toasted and roughly chopped


  1. While the lamb is resting, melt the butter in a large frying pan over a medium heat.
  2. Once bubbling, add the anchovies and cook for 2 mins until they melt away.
  3. Stir in the garlic, fry for 1 min more, then toss in the greens and cook for 8 mins until wilted.
  4. Add the lemon juice and parmesan and stir well to melt the cheese.
  5. Season to taste
  6. Transfer to a serving bowl and scatter over the hazelnuts.



Recipe from Good Food magazine, April 2017

Image from https://www.bbcgoodfood.com/recipes/punchy-spring-greens


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