Spring Greens: Beans With Lemon Ginger Butter Recipe
Early season Spring Greens together with green beans make a fabulous and easy to cook side dish which works so well with fish or chicken.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 50grams salted butter
- 1teaspoon freshly grated ginger
- ½lemon (juiced)
- 9ounces/250 grams spring greens (washed and leaves separated)
- 225grams green beans
- Sea salt flakes (to taste)
- Freshly ground black pepper (to taste)
Instructions
Step 1
Gather the ingredients.Step 2
Melt the butter in a small saucepan. Once melted pour the butter into a glass, heatproof jug and leave to stand for 5 minutes for the milk solids in the butter to separate. Pour off the golden, clear, butter and discard the solids.Step 3
Pour the butter back into the pan, add the grated ginger, stir over a low heat, then add lemon juice a few drops at a time until you reach the desired taste - this is personal depending on how much you like lemon. Once you reach your desired taste, sprinkle lightly with sea salt and keep to one side.Step 4
Roll the Spring greens into a tight bunch and shred with a sharp vegetable knife. Top and tail the green beans and rinse under cold water.Step 5
Steam the beans over boiling water for 5 minutes until slightly cooked, then add the greens and steam for 3 minutes to gently wilted but not cooked through.Step 6
Tip the beans and greens into a warm serving bowl and pour over the dressing. Toss the two together and finish with a few grinds of black pepper.Step 7
Serve immediately.