Spring Greens with Thyme & 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!
- 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!