Riverford Wicked Leeks
Spring greens with lemon and garlic recipe image

Print Spring greens with lemon and garlic

Keep it simple in order to appreciate the full flavour of tender young spring greens. They're are delicately crunchy and packed with vitamins and fibre. Don't discard the stems, just slice them thinner than the leaves - they're the sweetest part.


  • 1 head spring greens, shredded
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • Juice of ½ lemon
  • Salt & pepper


  1. In a pan of boiling water, blanch the spring greens for 2 minutes until tender.
  2. Drain well. Heat the oil in a pan, then fry the garlic for 1 minute.
  3. Add the spring greens to the pan. Season with salt and pepper to taste and stir in the lemon juice before serving.
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