Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Easy Greensy Lemon Squeezy
The key to cooking spring greens: keep them moving, keep them green. Which makes this simple recipe even speedier.
1 comment
Ingredients
- 1 lemon, zest and juice
- 150g spaghetti
- 1 chilli, finely sliced, seeds removed for less heat
- 1 head of spring green, finely sliced
- 250g ricotta
- 1-2 cloves of garlic
- Sea salt and freshly ground pepper
Method
1. Bring a pan of water with a pinch of salt to the boil. Add your spaghetti.
2. In a frying pan, heat up some crushed garlic (1 clove for flavour, 2 for vampire repellent) along with a good glug of olive oil.
3. Add your spring greens and cook for a mo. Stir in your chilli, lemon juice and lemon zest. Once your greens are soft, stir in the ricotta.
4. Mix everything well. Serve with your spaghetti. Extra delicious eaten outside with a glass of white wine.
-
£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed. -
-
-
-
-
You'll need to log in to leave a rating & comment
all time option for greens
If you do not have or like lemon replace with a bit of dry white wine. Cream cheese can be used instead of Ricotta. Also nice for Kale.
Cinnamon Duck