Greens and Beans
Spring greens are the first cabbages of the year; loose heads of bright green leaves that need little cooking other than a few minutes steaming. When cooked alongside some green beans and tossed with lemon juice and plenty of coarse ground black pepper you have one of the fastest and freshest - tasting vegetables imaginable.
225g spring greens
225g green beans
Juice of ½ lemon
1 - 2 teaspoons coarsely ground black pepper
1. Shred the green leaves into manageable pieces and wash under cold running water.
2. Put the beans in a large saucepan and pour over just enough salted, boiling water to cover them. Bring to the boil and bubble for 5 minutes. Throw all the shredded greens on top of the beans and continue to bubble for a further 4-5 minutes until the greens have just wilted and the beans are tender.
3. Drain off any liquid remaining in the pan then toss the spring greens together with the beans, lemon juice, butter and pepper. Serve immediately.