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.
- Serves: 4 persons
- 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)
Step 1Gather the ingredients.
Step 2Melt 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 3Pour 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 4Roll 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 5Steam 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 6Tip 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 7Serve immediately.