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Sautéed Spring Greens
Sautéed Spring Greens is a traditional British recipe for a classic Easter accompaniment of spring greens that are lightly fried and served in a creme fraiche sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Sautéed Spring Greens.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesMilk RecipesBritish Recipes
Another greens dish that is suitable for Easter, with the slight bitterness of the spring greens echoing the Medieval practice of eating bitter herbs (and dishes made from them) both as a purge and as a reminder of Christ's suffering.
Ingredients:
1kg spring greens (or collard greens)
40g butter
2 tbsp demerara sugar
1 tsp red wine vinegar
1 bunch spring onions, trimmed and sliced
150ml crème fraîche
salt and freshly-ground black pepper, to taste
Method:
Remove the tough midribs from the greens then shred the leaves finely.
Gently melt the butter in a pan and add the greens along with the sugar and vinegar. Cover and cook gently for 20 minutes, shaking the pan from time to tine until tender.
Drain off any excess liquid then mix in the spring onions and season to taste.
Cover and cook for 5 minutes then take off the heat and stir in the crème fraîche. Turn into a warmed serving bowl and serve immediately.
Find more Easter Recipes Here.
