Spring greens with bacon and hazelnuts

Add a little luxury to spring greens by stir frying them with nuts and bacon. It also works well with savoy cabbage in winter months.

This dish provides 233 kcal, 9g protein, 4g carbohydrate (of which 3g sugars), 20g fat (of which 3.5g saturates), 5.5g fibre and 0.9g salt per portion.

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For the spring greens

  • 2 tbsp rapeseed oil
  • 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces
  • 2 heads of spring greens, leaves separated and rinsed, tough stalks trimmed, roughly chopped and blanched, drained
  • 50g/2oz toasted hazelnut pieces
  • salt and freshly ground black pepper