These cider braised spring greens and chestnuts make a beautiful side dish for a dinner party or Sunday roast. Meat tends to be the star of your roast dinner, but that doesn’t mean you have to settle for boring sides. These greens are transformed into a mouth watering side, whilst still being very nutritious. We all know we should be eating more green vegetables, and this tasty recipe is the perfect way to add more greens to your diet as they taste so good, you wouldn’t even think they’re good for you! Rich in vitamins C and K, spring greens are great for your immune system and bone strength, and chestnuts provide a good dose of vitamin B6 and potassium. Chestnuts are an ingredient that is often overlooked, but we think we should all be making more of these seemingly festive nuts. They are low in fat, high in fibre, and can be used in both sweet and savoury dishes. These two ingredients complement each other to pack a real punch in terms of nutrition. The addition of cider transforms this dish from a plain vegetable side into something much more special. It pairs well with pork but could be served alongside any meat dish.
- 30g butter
- 800g sliced spring greens
- 180g chestnuts, roughly chopped
- 5tbsp medium cider
First, melt the butter in a large frying pan and add the spring greens and chestnuts. Fry until the greens have wilted, which will only take a few minutes.
Add the cider and season, then increase the heat until the cider has cooked off. Serve immediately, or keep warm until serving.