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Low Carb & Ketogenic Diet Recipes

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Lemony Spring Greens

Lemony Spring Greens

 

Lemony Spring Greens

Lemony Spring Greens

Spring greens are the early cabbages of the year, they have fresh, loose leaves without the hard centre. Serve up these nutritious greens with zingy lemon and garlic flavours for a quick, healthy and versatile side dish.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 61 kcal

Ingredients
  

  • 2 tbsp flaked almonds
  • 200 g spring greens sliced into 1.25 cm wide strips
  • 1 ¼ tbsp ghee or coconut oil
  • 1 clove garlic thinly sliced
  • ½ tsp lemon zest
  • 1 ½ tbsp lemon juice
  • a pinch of sea salt

Instructions
 

  • Add the flaked almonds to a dry frying pan (skillet) over a low heat. Toast the almonds gently for 3-4 minutes, turning occasionally, until lightly golden all over. Remove from the skillet and set aside.
  • Add the spring greens to a saucepan of boiling water. Boil the spring greens for 3 minutes until just tender and vibrant green in colour. Drain completely and rinse immediately under very cold water. Squeeze out any excess water.
  • Melt the ghee in the frying pan (skillet). Add the sliced garlic. Sweat gently for a few minutes until tender and fragrant.
  • Add the blanched spring greens to the frying pan (skillet) along with the lemon zest and season well with sea salt. Stir to combine with the garlic and ghee. Pan fry for a minute more.
  • Remove the pan from the heat and stir through the lemon juice and flaked almonds. Serve immediately.
Keyword keto side dish, keto spring greens, lemon, low-carb side dish, low-carb spring greens, spring greens, vegetarian recipe
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