Gorgeous recipe to combine your winter greens

Greenswithwalnutbutter

Local Sussex Winter greens pan fried with nuts and butter….Easy and bursting with nutritious minerals and vitamins to boost immune systems over winter.

Combining greens also gives a variety of texture and flavour to the dish and the nuttiness brings out the sweetness of the veg.

This kale, leek, broccoli, sprout combo is from James MacKenzie and, to us, at any rate, is completely inspired and a perfect way of getting more vitamins into vegetarian dishes (for the veggie half of Fin and Farm anyway).

This doesn’t need to be served as a side dish but is equally fantastic topped with a crumbly, textured gratin topping with a mature cheese, such as cheddar or, if we are talking Sussex cheeses, possibly a parmesan/cheddar style such as Twineham Grange or Sussex Charmer and lightly grilled with the greens…or added pasta as an evening main course.

Walnut butter, aside from the nutritious element of the walnuts is also delicious as a base for crostini or lightly toasted rye bread and smothered with avocado based toppings or a creamy goat or ewe’s milk cheese.  Flower Marie from Golden Cross in Sussex, will always have a special place at our table and Sussex Slipcote is gloriously creamy and mild (perfect for a general pass around plate, where people may not be too keen on goat or ewe’s milk cheeses).

Ingredients

  • 200g of curly kale, washed and stalks removed
  • 2 leeks, washed and cut into 2cm thick slices
  • 200g of broccoli, washed and ends trimmed
  • 200g of Brussels sprouts, trimmed and halved
  • 100g of walnut halves
  • 100g of butter
  • salt
1.  If you have time, make the butter 24-72 hours in advance. Soften the butter to room temperature, beat with a spoon to give a whipped effect and set aside
  • 100g of butter
2.  Roughly chop the walnuts then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter
  • 100g of walnut halves
3.  Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required
4.  If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat
5.  Bring a 2 litre pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes
  • 200g of curly kale, washed and stalks removed
  • 2 leeks, washed and cut into 2cm thick slices
  • 200g of tenderstem broccoli, washed and ends trimmed
  • 200g of Brussels sprouts, trimmed and halved
  • salt
6.  Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter
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Gorgeous recipe to combine your winter greens

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