Slow-Braised Spring Greens
SpringVegetables & SidesServes 4
Ingredients
- 500g spring greens
- 2 large onions, preferably Spanish
- 250g frozen peas
- Butter
- Sea salt and freshly-ground black pepper
Method
Generously butter the inside of a large, shallow pan with a close-fitting lid. Wash, drain and shred the spring greens and place half in the bottom of the pan.
Thinly slice one of the onions and spread on top, followed by a layer of frozen peas. Season well. Repeat the process with the remaining ingredients.
Cover the pan, set over a really low heat and cook for 30–35 minutes, shaking occasionally.
Once the spring greens are tender, mix the vegetables together, strain, turn into a warmed dish and serve.
From the March 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)