Serves: 4 people as a side • Time: 10 minutes
CONTAINS
Vitamins A, B-group, C, E & K, manganese, glucosinolates, flavonoids, folate, copper, fibre
YOU NEED
300g mixed leafy vegetables such as collard greens or spring greens, kale and chicory, sliced • 2 tablespoons hazelnut oil
4 tablespoons balsamic vinegar • 80g unsalted butter • sea salt flakes
freshly ground black pepper
Steam the leafy vegetables for about 2 minutes until just tender. Transfer to a serving bowl, toss with the hazelnut oil and set aside somewhere warm. Place the balsamic vinegar in a small pan and cook over a medium heat. Stir constantly while the mixture bubbles and thickens, until it has reduced to a syrup. Add the butter and cook until melted into the syrup. Pour the syrup over the greens, toss and season generously with salt and pepper. Serve immediately.