Seasonal greens with hazelnuts and lemon

Name: Seasonal greens with hazelnuts and lemon
Yield: Serves 8
Cuisine: British recipes
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

Published: 26 Jan 16
Updated: 18 Mar 24

Test kitchen approved

Rich winter greens with the added crunch from hazelnuts and zesty flavour from lemon. A simple side recipe for any winter roast.

Serves 8
Hands-on time 10 min

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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

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.

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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Seasonal greens with hazelnuts and lemon

Ingredients

Method

Nutrition

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