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Mark Hix

Buttered greens with cob nuts

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
British Food
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 (

Method

  1. 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.
  2. Meanwh

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