Name: Peppered Greens with Lemon and Coriander
Yield: Serves 4 as a side dish
Ingredients: coriander stems discarded, leaves sliced to make 3–4 tbsp; lemon finely grated zest of 1; sea salt flakes a large pinch; unsalted butter a generous knob; spring greens 2 heads, weighing about 650 g/1 lb 7 oz in total; freshly ground white pepper

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

White pepper gives this dish a wonderful bite, balanced by the buttery juices and fresh flavours of lemon and coriander. When cut into ribbons and lightly steamed, the greens keep their colour and vitality.

Ingredients

spring greens 2 heads, weighing about 650 g/1 lb

Method

Trim the base and tough stalks from the greens, including the part that runs down the middle of the leaf. Stack the leaves and slice crossways into broad ribbons.

Place in a steamer basket set over boiling water. Steam for 5–7 minutes or until tender but still slightly crisp.

Tip into a warmed serving bowl and stir in the butter, lemon zest and coriander. Crumble some sea salt f