Simple spring greens with Lemon

Spring greens with lemon is ideal for a side dish. Spring greens belong to the brassica family, whose prodigious health benefits are well documented. They provide you with a seriously useful amount of vitamin C, to support your immune system, and vitamin K, to build bone strength.


  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 500g spring greens


  1. Grate the lemon zest onto a chopping board, then transfer to a jam jar.
  2. Then cut the lemon in half.
  3. Squeeze half the juice into the jar (remove any pips) (keep the remaining lemon for another recipe).
  4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
  5. Put the lid securely on the jar and shake well.
  6. Have a taste and see if need to add anything
  7. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
  8. Place on a high heat and bring to the boil. Meanwhile…
  9. Trim and cut the spring greens in half lengthways, then finely slice them.
  10. 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.
  11. Once cooked, drain the spring greens over the sink into a colander, steam dry for a minute, then toss back into the pan.
  12. Give the dressing another good shake up, then drizzle it over the greens.
  13. Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.
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