Those who despise this common plant will no longer do so when they sample its succulence. Take only the very young shoots before the leaf has fully uncurled, wash them in cold water and then cook in a heavy pan without drying the stem. Add a good knob of butter, ground black pepper and salt, then cook until tender (for about 8 minutes). Serve with
© 1986 All rights reserved. Published by Macmillan.