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.
Heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown.
Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season with salt and pepper and stir in the nuts. Serve immediately.
