A versatile side dish of quick cooked greens with earthy nut butter
Ingredients
- 250g pack green bean, trimmed
- 220g pack thin-stemmed broccoli
- 25g blanched hazelnut, roughly chopped
- 25g butter
Method
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Bring a large pan of water to the boil. Add the beans and simmer for 1 min, add the broccoli and then cook for 3 mins more until tender. Drain.
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Meanwhile, heat a large frying pan and gently toast the hazelnuts until golden brown. Add the butter, let it melt and foam for just a few mins, but don’t let it burn, then season well. Tip the drained vegetables into the frying pan and toss in the butter until everything is coated.