Ingredients:

Serves 4 as a side dish

2 or 3 heads of spring greens

25g butter

2 garlic cloves

2 tbsp crème fraiche

2tbsp chopped chives or chervil

Salt and pepper

Method:

Bring a large pan of salted water to the boil. Pick through the greens, discarding any discoloured leaves.

Put the greens into the boiling water and cook for 2 minutes. The stems should give way between your fingers after an initial resistance.

Drain and refresh in cold water. Drain and shake dry.

Peel and slice the garlic. Heat the butter in a pan until it stops foaming and add the garlic over a medium heat. When the garlic starts smelling creamy and its just starting to turn brown, throw in the greens. Toss and add the crème fraiche.

Season, toss again until everything is heated through, add the chives (or chervil) and serve.

This recipe has been adapted from ‘Food for All Seasons’ by Oliver Rowe. This book is for sale in the farm shop.