Winter Greens with Roasted Almonds

A nice refreshing and vibrant winter accompaniment.

Servings
Serves: 4-6
Prep
5 mins
Cook
10 mins

Ingredients

  • 1 large or 2 small Savoy cabbage
  • 1 tbsp flaked almonds
  • 1 tbsp olive oil
  • Large knob of butter

Method

  1. Prepare the cabbage: peel off the leaves discarding any ones that may be spoilt and omitting the core.
  2. Place a pan of salted water onto boil. Blanche the cabbage by plunging the leaves into the boiling water and then into a pot of cold water, preferably iced. Drain well, slice thinly and set aside.
  3. 5 minutes before you need to serve, melt the butter with the oil in a large frying pan. Throw in the almonds and fry briefly to crisp, and then add the greens. Fry off together so the ingredients are mixed well and heated through. Serve.
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.