This greens with walnut butter recipe from James Mackenzie makes the perfect Christmas side - the walnut butter can be made in advance, and simply tossed with the blanched greens for a quick and easy dish.
Behind every strong man there’s a strong woman and never has that maxim rung truer than at the Michelin-starred Pipe and Glass, where talented chef-proprietor James Mackenzie resides with his equally capable front-of-house wife, Kate.
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If you have time, make the butter 24-72 hours in advance. Soften the butter to room temperature, beat with a spoon to give a whipped effect and set aside
3 1/2 oz of butter
Roughly chop the walnuts then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter
3 1/2 oz of walnut halves
Arrange the soft walnut butter on a large sheet of cling film in a long log shape. Wrap and roll into a sausage shape approximately 1 2/3 in in thickness, tie off the ends of the cling film and allow to set in the fridge until required
If making the butter on the day, roughly chop the walnuts and toast in a hot, dry pan until roasted and aromatic. Add the butter to warm through, then remove from the heat
Bring a 4 1/4 pints pan of water to the boil with a good pinch of salt. Add all of the prepped greens to the pan, cook for 4-5 minutes then strain and return to the pan with the toasted walnut butter. Toss until all of the greens are evenly coated in the butter and serve in warm dishes
7 1/16 oz of curly kale, washed and stalks removed
2 leeks, washed and cut into 2cm thick slices
7 1/16 oz of tenderstem broccoli, washed and ends trimmed
7 1/16 oz of Brussels sprouts, trimmed and halved
Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter
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