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Sauteed Spring greens garnished with a lemon slice in a pale pink bowl on a wooden table.

Sauteed Spring Greens with Thyme and Lemon Butter

If you're browsing to find some healthy and delicious side dishes to go with your roast lamb or other meat, look no further! Sring 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!
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Side Dish
Cuisine British, Easter
Servings 4 side dish portions
Calories 79 kcal


  • 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!


Calories: 79kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 135mgPotassium: 160mgFiber: 2gSugar: 1gVitamin A: 4299IUVitamin C: 42mgCalcium: 112mgIron: 1mg
Keyword Buttered Spring Greens, Easter recipes, Easter SIde Dishes, Easter Spring Greens, Side Dishes for Easter, Side Dishes to Go With Lamb, Spring Greens, Spring Greens Recipes, Spring Greens Side Dishes, Spring Greens to Go With Lamb, Spring Greens with Lemon Butter, Spring Greens with Thyme Butter
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