Vibrant spring greens with a zesty finish.
Serves 4-6Products used:
MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Ceramic Non-Stick Eco 26cm Fry Pan
Ingredients:
300g spring greens
100g walnuts
Knob of butter
100ml dry white wine
Juice of half a lemon
Method:
Bring a pan of water to the boil and season with salt.
Roll the spring greens up and cut them into 1 inch strips.
Add to the water and cook for 3-5 minutes.
Pre-heat a frying pan on a medium heat and toast the walnuts - until the colour has turned to a deep brown colour.
Add a knob of butter to the pan.
Drain the spring greens and place in the pan with the walnuts and butter. Drizzle with lemon juice.
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