Serve with flatbreads
1 Hour 5 Minutes
A healthy, green, zesty side dish
Finely grate the zest of the lemon(s) and place into a sealable container.
Squeeze the juice of the lemons into the container, making sure to catch any seeds.
Add in the extra virgin olive oil and season with salt and pepper before sealing and shaking the container until everything is combined.
Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.
Bring a pot of water to the boil and cut the spring greens in half before finely slicing them.
Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes, or until tender but still bright green in colour.
Once cooked, drain the spring greens, steam dry for a minute, then tip back into the pan.
Drizzle over the dressing whilst the spring greens are still hot and serve straight away. Enjoy!
Recipe from Jamie Oliver