This recipe for steamed greens with hazelnut and lemon butter offers a light yet rich side dish, perfect for summer dining. The lemon zest brings a refreshing touch to the greens, while the toasted hazelnuts add a satisfying crunch. You can easily use seasonal favourites like kale, spinach, or chard. This simple and zesty side will complement any BBQ, salad, or grilled main course beautifully.
Ingredients
- 100g unsalted butter, softened
- 1 small shallot, finely chopped
- 50g hazelnuts, roughly chopped
- Grated zest 2 lemons
- 1tbsp chopped fresh parsley
- 750g trimmed savoy cabbage, kale
- leaves or green chard
- Coarsely ground black pepper
Instructions
- Heat 75g butter in a small pan and fry the shallot for 2-3 mins until just browned. Add the hazelnuts and cook for 2 mins until lightly toasted. Add the lemon zest and parsley, then remove the pan from the heat. Keep warm.
- Cut the greens into even slices or wedges. Melt the remaining butter in a large frying pan with a lid. Add the greens and 2 tbsp cold water. Season with the pepper, then cover and cook for 5 mins. Remove the lid, stir the greens, then cover and cook for a further 5 mins until tender. Depending on what greens you use, they may need more or less cooking time.
- Transfer to a warmed serving dish and spoon over the hazelnut and lemon butter. Serve with the pie and mash.
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Featured Image: W&H
