Minty, Lemony Spring Greens, Spuds and Pancetta Recipe | Abel & Cole

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


  • 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.

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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.
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Great recipe for Spring greens and so easy