Spring Greens with Bonito

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Bonito flakes are made from grated dried fish by the Japanese.


  • 1 kg/ lb spring greens
  • salt
  • 3 tbsp


Discard the rough outer leaves of the spring greens, wash the remainder thoroughly and trim away the stalks. Blanch in plenty of rapidly boiling salted water and drain in a colander.

Transfer to a serving bowl which has a close-fitting lid. Dress the greens with the olive oil, lemon juice, ginger and mustard. Toss to coat evenly. Scatter over the bonito flakes and put on the lid.