Buttered greens with Kentish cobnuts

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 1 kilogram(s) (2.2lb) savoy cabbage or spring greens
• 150 gram(s) shelled and roughly chopped cobnuts
• 50 gram(s) butter

Method

1. Roughly core and shred the cabbage or greens and cook in a large pan of lightly salted water for 5-6 minutes or until tender. Drain.
2. Heat a large frying pan or wok over a high heat and add the nuts and butter. Stir-fry for 3-4 minutes and then add the drained greens. Toss to mix well, season and serve. Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield

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