Spring Greens Recipe with Thyme and Lemon Butter

Spring Greens With Thyme and Butter garnished with a lemon spice in a pale pink bowl.

Spring Greens Recipe 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

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Prep Time 5

Cook Time 5

Total Time 10

Course Side Dish

Cuisine British, Easter

Servings side dish portions

Calories 79 kcal

Ingredients

80 ml vegetable stock
160 g spring greens shredded
30 ml double cream
1 teaspoon thyme fresh or dried
20 g butter chopped
¼ lemon juice and zest

Instructions

Pour the stock into a large frying pan and bring to a simmer. Add the shredded spring greens and spring onions and simmer for 2-3 minutes until softened. The stock should have evaporated at this stage.
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!

Nutrition

Calories: 79kcalCarbohydrates: 3gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 19mgSodium: 135mgPotassium: 160mgFiber: 2gSugar: 1gVitamin A: 4299IUVitamin C: 42mgCalcium: 112mgIron: 1mg

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