Buttered greens with almonds

Buttered greens

Green vegetables are a great source of fibre and high in magnesium and B vitamins. The dark , leafy greens in particular supply a significant amount of folate which is vital for women’s health. The butter adds healthy fats and aids in the absorption of fat-soluble nutrients, such as beta-carotene.

Recipe

Serves 2

Ingredients

  • 1 cup of mixed green vegetables. You can use whatever is in season but here are a few suggestions:
      1. Green beans and asparagus
      2. Broccoli and courgette
      3. Swiss chard and kale
  • A knob of butter
  • Flaked almonds (optional)

Method

  • Fill a pan with 1 inch of water and bring to the boil.
  • Add the vegetables into the pan, place the lid on and steam for 2-3 minutes or until tender.
  • Meanwhile, if using flaked almonds, place a frying pan over a medium heat. Add the flaked almonds and lightly toast until they start to turn a golden brown.
  • Sieve the vegetables and transfer to the frying pan. Return the pan to the heat and add the butter.
  • Toss to coat and fry gently for 1-2 minutes.Transfer to a serving dish and sprinkle with the toasted almond flakes.

Serving suggestions

Buttered greens are the perfect side dish to accompany our Shepherd’s Pie or Cod, Olive and Tomato Stew.

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