These easy buttered spring greens are one of my favourite easy sides. Made with just 2 ingredients, plus a little seasoning, the greens are simple, vibrant and ready to serve in around 10 minutes. This is the kind of vegetable side you'll make on repeat.
Tender spring greens, gently wilted in butter, with a mellow, slightly sweet flavour. Serve alongside any roast dinner, some grilled fish, your favourite pie or a hearty stew. This recipes lets the freshness of this leafy green truly shine.
Why you'll love this recipe
- Uses a few basic ingredients for a side that is packed with flavour.
- Although called spring greens you can find this leafy vegetable in most supermarkets the year round.
- Quick to prepare as this recipe can be cooked and on the table in around 10 minutes.
- Feed a crowd as this recipe can be easily double up depending on numbers.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Greens - I buy a 500g/1lb pack of spring greens, which once prepared and the stems removed and discarded, allows for 4 x 80-100g servings.
- Butter - I use salted but you could also use unsalted butter or a dairy free alternative.
- Seasoning - I keep the seasoning simple with some sea salt and freshly ground black pepper.
How to make buttered spring greens
- Prepare the spring greens, roughly chopping the leaves and wash thoroughly.
- Pour the water into a large saucepan, season with a teaspoon of salt and add the spring greens. Cook for 3-4 minutes until the leaves are just tender, then remove from the pan into a sieve and allow to drain.
- Place the greens back into the saucepan, along with the butter, and season to taste with salt and pepper.
- Stir to combine and until the butter has melted, then serve.
Recipe variations
- Leafy greens - swap spring greens for kale, cavolo nero, savoy cabbage, hispy cabbage - adjusting the cook times depending on the vegetable being cooked.
- Lemon - add a squeeze of fresh lemon juice, or some lemon zest along with the butter.
Serving suggestions
This versatile side dish cooks in minutes, and works with a variety of different dishes, making it ideal for busy weeknights or the weekend roast.
Try it with my Slow Roast Pork Belly, or Easy Fish Gratin. It's great served alongside some Creamy Mashed Potatoes with my Slow Cooked Paprika Beef.
Useful hints and tips
- Spring greens cook really quickly, so keep an eye on them and ensure that you don't overcook.
- This is a side that is best served warm straight from the pan as reheating this leafy green can cause it to overcook really easily and become soggy.
- For dairy free and vegan diners, replace the butter a with dairy free alternative.
- Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Spring greens are part of the brassica family, they have large, glossy, green cabbage leaves, but do not form a heart in the way a regular cabbage would. They are similar in flavour to kale, but are more tender and a little sweeter.
Yes, spring greens are a rich source of iron, fibre, folate, vitamins C and K, so a great addition to your diet, as all brassicas are.
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Additional recipe suggestions
If you like your brassicas try these recipes:
- Roasted Brussels Sprouts with Bacon & Chestnuts
- Gluten Free Cauliflower Cheese
- Creamed Brussels Sprouts
- Savoy Cabbage with Bacon & Cider
- Spiced Red Cabbage
For all my favourite vegetable recipes in one place, check my 12 Best Vegetable Side Dishes post.
Buttered Spring Greens Recipe
Equipment
- chopping board
- Sharp knife
- Large saucepan
- sieve
Ingredients
- 500 g pack spring greens (remove and discard stalks, chop leaves and wash thoroughly)
- 100 ml water
- 50 g salted butter
- sea salt & black pepper (to taste)
Instructions
- Prepare the spring greens, roughly chopping the leaves and wash thoroughly.
- Pour the water into a large saucepan, season with a teaspoon of salt and add the spring greens. Cook for 3-4 minutes until the leaves are just tender, then remove from the pan into a sieve and allow to drain.
- Place the greens back into the saucepan, along with the butter, and season to taste with salt and pepper.
- Stir to combine and until the butter has melted, then serve.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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