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Buttery greens with crispy garlic crumbs
Serves 8 Starters and mains
Ingredients
- 100ml extra virgin olive oil
- 4 large garlic cloves, bashed
- 125g day-old bread, roughly crumbed
- 1kg mixed green vegetables, such as savoy cabbage, sprouts or broccoli
- 75g butter
- Zest and juice 1 lemon
Method
Heat the oil in a large frying pan and fry the garlic for 2-3 minutes until golden. Using a slotted spoon, remove from the oil and discard.
Add the bread to the oil and stir-fry over a medium-high heat until golden and crispy. Remove from the pan and drain on kitchen paper.
Trim and prepare the greens so they are all a similar size.
Steam them over a pan of water for about 2 minutes until al dente.
Melt the butter in a large frying pan and gently fry the lemon zest for 30 seconds, add the greens and lemon juice then toss until glazed.
Transfer to a serving dish and scatter over the crispy crumbs. Serve hot.
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