Buttered greens with cob nuts

Name: Buttered greens with cob nuts
Yield: Serves 4
Cuisine: British
Ingredients: 1 kg (2¼ lb) spring greens or Savoy cabbage, trimmed and stalk removed; 100 g (3½ oz) shelled cob nuts; 1 kg (2¼ lb) spring greens or Savoy cabbage, trimmed and stalk removed; sea salt and pepper; 65 g (2½ oz) butter; sea salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Kentish cob nuts are available during the autumn months and they lend a nice texture to greens. If you’ve missed the cob nut season, then chestnuts make a good alternative.

Ingredients

1 kg (2¼ lb) spring greens or Savoy cabbage, trimmed and stalk removed
100 g (

Europe
United Kingdom
Side dish
Autumn
Gluten-free
Vegetarian

Method

Cut the spring greens or cabbage roughly into 3 cm (1¼ inch) squares. Cook in plenty of boiling salted water for 4–5 minutes until tender, then drain in a colander.
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