Shredded spring greens sautéed in butter and garlic and topped with a squeeze of lemon juice and black pepper.
Buttered Spring Greens with Lemon and Garlic
- 1 head spring greens shredded
- 25 g butter
- 1 garlic clove crushed
- juice of ½ lemon
- salt and pepper
- In a pan of boiling water, blanch the spring greens for 2 minutes until tender.
- Drain well. Heat the butter in a pan, then fry the garlic for 1 minute.
- Add the spring greens to the pan. Cook for 3-4 minutes. Season with salt and pepper to taste and stir in the lemon juice before serving.