Springy Spring Greens Recipe | Abel & Cole
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Springy Spring Greens

Sorrel Scott
Serves6 people

Ingredients

  • 1 garlic clove
  • 6 anchovy fillets
  • 1 tbsp + ½ olive oil
  • 300g spring greens, shredded
  • 1 lemon, zest and juice
  • 1 tsp cumin seeds
  • A bunch of spring onions
  • A bunch of radishes
  • A handful of dill
  • A dollop of labneh

Prep: 10 mins | Cook: 5 mins

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Method

1. Fry a peeled and crushed garlic clove and 6 finely chopped anchovy fillets in 1 tbsp oil over a medium heat for 1 min.
2. Add 300g shredded spring greens, the juice of 1 lemon, 1 tsp toasted cumin seeds and a bunch of spring onions sliced diagonally. Cook and stir over a high heat for 3-4 mins till the greens are soft and scorched at the edges. Fold in a bunch of thinly sliced radishes and some dill.
3. Plate up and dollop on some labneh. Scatter over some more dill and the zest of 1 lemon. Drizzle over ½ tbsp oil.
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