I am not much of a chef, but I have happened upon what I consider to be a fine recipe. So fine, that I wish to share it with you all.
I love carbs, so I find this the perfect antidote to the lull of fulfilment that so excites my tastebuds, yet disappoints my equilibrium following a ‘heavy session’ on the bread/pasta/potatoes/rice.
The recipe has no name and is most likely a bastardised version of something better, but it is quick to prepare, tasty and uses as its main ingredient, spring greens, which also makes it highly seasonal.
Spring greens are a type of wild cabbage, but don’t be put off by childhood memories of your house smelling like the final resting place of a long dead badger – you won’t be boiling it.
The secret is to use lots of the stuff, so much that it looks like too much. But remember, spring greens cook down extremely quickly, plus they are incredibly good for you, so the more the better.
All the amounts in the recipe are estimates. Should provide enough as a main meal for 2 people, or could feed 4 if you want to serve it alongside something else.
A lot of mushrooms (as many as you want)
5 Heads of spring greens
4 Rashers of bacon cut into segments
Pine Nuts (a small handful)
5/6 Baby Leeks
1tbsp Light Philadelphia
Extra Virgin Olive Oil
Your own Hands
Chop mushrooms and leeks. Brown in the wok with a little olive oil, add bacon, allow to brown gently.
Roughly chop spring greens and add to the pan, gently fold together with mushrooms, leeks and bacon.
Add pine nuts.
Add a heaped tablespoon of Philadelphia and fold in.
Mix gently for 5 minutes, take off the heat and serve with a couple of bottles of good white wine.
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