Spring greens with bacon and hazelnuts
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From The Hairy Bikers and Lorraine Pascale: Cooking the Nation's Favourite Food
Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months. This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion.
Method
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Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown.
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Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately.
Ingredients
For the spring greens
- 2 tbsp rapeseed oil
- 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces
- 2 heads of spring greens, leaves separated and rinsed, tough stalks trimmed, roughly chopped and blanched, drained
- 50g/2oz toasted hazelnut pieces
- salt and freshly ground black pepper
Shopping List
Spring greens with bacon and hazelnuts
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
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