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.
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 flakes over the top, then season generously with freshly ground white pepper.
© 2008 Christine McFadden. All rights reserved.