Serves: 4
INGREDIENTS
300 grams green beans
3 handfuls spinach leaves
large knob of butter
2 cloves garlic, crushed
squeeze of lemon juice
sea salt and freshly ground pepper
METHOD
Trim off the stalk end of the beans and cook them in boiling salted water until tender. Drain and refresh in cold water then drain and pat dry on kitchen towels. Set aside until ready to serve.
Melt the butter in a large sauté pan, add the beans and toss until hot. Add the garlic and spinach leaves and turn to wilt. Squeeze over a little lemon juice and season well.
Menu: Serve Tuna and Avocado Tartare Crostini to start; followed by Jerusalem Artichoke Soup with Artichoke Crisps then Roast Duck with Grape and Almond Agrodolce served with Potato Rosti and your beans and spinach. Enjoy Affogato with Biscotti to finish.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!