Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Dark, leafy spring greens quickly wilted with golden garlic and a squeeze of lemon.
Side dish. Good with roast lamb, grilled sausages or baked salmon. Find a main
Equipment: Large frying pan or wok
Measures and names
Ingredients
- 500 g spring greens (collard greens), tough stalks removed, leaves shredded
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1/2 lemon, juice only
- Salt and black pepper
Method
- Wash the spring greens, shake off most of the water and shred the leaves into ribbons about 1 cm wide.
- Heat the oil in a large frying pan or wok over a medium heat, add the garlic and fry for about 1 minute until just turning golden.
- Add the greens and a pinch of salt and toss for 4-5 minutes until wilted and tender but still vivid green. Add a splash of water if the pan looks dry.
- Squeeze over the lemon juice, season with black pepper and toss again before serving.
Swaps and tips
Wash the greens just before cooking and leave a little water clinging to the leaves, which helps them steam. Savoy cabbage, kale or chard work the same way.
Easy variations
- Add a pinch of chilli flakes with the garlic
- Finish with a knob of butter instead of lemon
- Scatter over toasted sesame seeds
- Stir in a spoonful of wholegrain mustard
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 3 g | 4 g | 4 g | 60 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
