Minty, Lemony Spring Greens, Spuds and Pancetta

Cooking time
Serves4 people
Gluten-free diets

With a barbecue, or perch a poached egg on top and call it supper.

7 ratings
layout 1 comment

Ingredients

  • 500g new potatoes, cut into 3-4cm chunks
  • ½ head of spring greens, spinach or chard, sliced into thin ribbons*
  • Olive oil
  • 70g pancetta or smoky bacon, snipped into little squares
  • ½ onion (red, if you have one), finely sliced
  • 2 garlic cloves, roughly chopped
  • Lots of freshly ground pepper
  • 1 lemon
  • A dash of cider or red wine vinegar
  • A handful of fresh mint, finely chopped, plus a bit to garnish

*If you don't have spring greens to hand, you can swap them out for florets of pan-fried or roasted cauliflower, or use fresh rocket or watercress.

Buy the ingredients to start making your own
Add Ingredients To Basket

Method

1. In salted water, with a splash of oil, boil your small pieces of potatoes till tender. Test by piercing though the centre of one with a small knife.
2. Fold your greens through the boiling water and cook, with the spuds, for a min. Drain. Let them rest for a min to steam off any remaining moisture. Dust with a pinch of salt and pepper. Splash a bit of olive oil over to gloss.
3. Fry the pancetta till crisp and golden. Remove from the pan. Add the onion, garlic and a splash of olive oil, if needed. Sizzle till softened.
4. Dress the veg with lemon juice and zest. Add the onion and garlic. Toss with the chopped mint. Taste. Add a drop of vinegar, to give it a bit more oomph. Scatter over the pancetta. Finish with the fresh mint. Devour.
Shopping List
Add main ingredients to basket
Enjoy With
Add extra ingredients to basket
Ratings
Close
Favourites

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop
Please enter a nickname for yourself:

Rate

TeamHoward

Rating

Great recipe for Spring greens and so easy