If you’re browsing to find some healthy and delicious side dishes to go with your roast lamb or other meat, look no further! Spring greens are coming into season and we are making our side dish of Spring Greens in Thyme & Lemon Butter to complement our Easter Lamb dish!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
Roast dinner only gets better in spring! It’s finally time to swap starchy root vegetables for lighter spring greens. We love our greens here, at Somebody Feed Seb, especially when they are in season and served alongside something just as delicious.
This year with our Herby Apricot Stuffed Lamb, we decided to serve a simple yet tasty Spring Greens side dish, that doesn’t detract from the main centrepiece, but adds subtle and delicate flavours and textures to enhance it.
If you can’t find any Spring Greens, or would rather use something that’s in season at the time of you making this, try replacing it with green or sweetheart cabbage, tenderstem broccoli or even kale (although some may take a couple of minutes longer to cook).
Simple Spring Greens with Thyme & Lemon Butter:
If you’re using ready-shredded spring greens that you can buy in most supermarkets, this side is even easier to put together. We opted for a head of spring greens, separated and washed the leaves and then sliced them into thin strips.
Pour the stock (we used vegetable stock, but you can experiment with other flavours depending on what you’re going to serve these with) into a large pan and bring to a simmer. Add the shredded spring greens and simmer for 2-3 minutes until softened.
These simple Spring Greens with Thyme & Lemon Butter go particularly well with lamb dishes, making it a perfect Easter table side dish! Our recipe for Lamb with Herby Apricot Stuffing is here. For other side dish ideas, have a look at our recipes below:
Spring Greens with Thyme & Lemon Butter
- 80 ml vegetable stock
- 160 g spring greens shredded
- 30 ml double cream
- 1 tsp thyme fresh or dried
- 20 g butter chopped
- ¼ lemon juice and zest
- Pour the stock into a large pan and bring to a simmer. Add the shredded spring greens and simmer for 2-3 minutes until softened.
- Stir in the double cream and thyme and cook just enough to warm through (about 1 minute on low heat). Then take off the heat and stir in the butter, lemon zest and juice. Serve immediately!