Wilted spring greens with wild garlic
- Published: 31 Mar 13
- Updated: 18 Mar 24
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.
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
Method
- 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.
- 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.
- Recipe from April 2013 Issue
Nutrition
- Calories
- 80kcals
- Fat
- 4g fat (1.5g saturated)
- Protein
- 5.8g
- Carbohydrates
- 4.9g (4.4g sugars)
- Fibre
- 8.1g
- Salt
- 0.2g
delicious. 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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