Spring greens with black pepper & crème fraîche

• trimmed spring greens600g g
• crème fraîche↗6 tbsp tbsp
• sea salt and freshly ground black peppersprinkle of

Step-by-step instructions

1. 1

   Cut the trimmed spring greens in half lengthways. Bring a wide, shallow pan of salted water to the boil and add the spring greens. Bring back to the boil and cook briefly, about 1-2 minutes, then drain well.

2. 2

   Mix the crème fraîche in the pan with a sprinkle of sea salt and freshly ground black pepper and bring almost to the boil. Carefully add the spring greens so they don’t overlap too much and reheat gently.

3. 3

   Transfer the greens to a warmed shallow dish and spoon over the crème fraîche. Sprinkle with a little black pepper and serve immediately.