Spring Greens with lemon and mustard dressing

 These simple Spring greens with lemon and mustard dressing are the kind of side dish that quietly steals the show! Quick to make, full of flavour and perfect alongside almost anything.

There’s a certain type of side dish that exists purely out of obligation. You make it because you feel like you should, not because you actually want to eat it.

This is not that.

This is the kind of thing you start making as a “quick, easy bit of green on the side” and then realise you’ve eaten half the pan before it’s even reached the plates.

Vibrant, seasonal Spring greens, with a little bit of bite to them, tossed in a sharp lemony-mustard dressing that clings to every ribbon. It’s simple, yes – but right now, when the days are lighter and you need something fresh but still comforting, it fits the bill.

why this recipe works

What kind of greens can I use for this recipe?

The beauty of this recipe is you can use pretty much any seasonal green vegetables you want – kale, shredded cabbage, tenderstem broccoli, spinach, green beans or asparagus all work well here.

The lemon and mustard dressing takes just a few minutes to mix up. The Spring greens take just a couple of minutes to wilt down and soften, so this is real fast food!

It’s that balance of sharp, savoury and sweet that makes you go back for another forkful.

helpful tips (the kind that actually make a difference)

• Don’t overcook the greens. This is the difference between “fresh and lovely” and “why did I bother?”
• Slice them fairly finely so they cook quickly and evenly.
• Add the dressing while the greens are still hot – it helps everything absorb properly rather than just sitting on top.
• Taste the dressing before dressing the greens – you might want to add more lemon (doubtful, it’s quite sharp as it is) or honey.
• Don’t forget to season with sea salt and freshly ground black pepper.

serving suggestions

This is a very handy little recipe to have up your sleeve – it’s simple, super quick to make and goes with almost anything – roast dinners, grilled meat, fish, or even stir it through pasta.

Serve with my roast lamb with wild garlic and rosemary and dauphinois potatoes for a gorgeous Spring weekend lunch or dinner.

easy variations

Once you’ve made this once, it’s very easy to adapt depending on what you have:

• Sprinkle over some toasted hazelnuts or almonds for crunch
• For a touch of heat, add a pinch of chilli flakes
• A soft poached or fried egg no top turns it into a quick lunch

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Yield: serves 4

Spring greens with lemon and mustard dressing

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An easy Spring greens recipe with a zingy, fresh lemon and mustard dressing - quick to make, full of flavour and a perfect everyday side dish.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 garlic clove, crushed
• finely grated zest and Juice of One Large Lemon
• 1 tablespoon Dijon Mustard
• 3 tablespoons Olive Oil
• 2 teaspoons runny honey
• Sea salt and freshly ground black Pepper
• 400g Bag Spring Greens
• A small bunch fresh mint leaves, finely shredded (optional)

Instructions

1. To make the dressing ,mix the garlic, lemon zest and juice, mustard and oil together. Taste for seasoning and add more honey if you think it needs it (you shouldn't need more lemon - it's pretty "zesty" as it is).
2. Steam the greens for about 2-3 minutes until just tender. Drain well, then pour the golden dressing over the hot greens and mix well. Sprinkle over the shredded mint leaves, if using. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 380mgCarbohydrates: 23gFiber: 5gSugar: 11gProtein: 5g

Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.

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