Winter greens with walnut butter

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.

First published in 2015

Ingredients

Metric

Imperial

Method

1
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
2
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
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 4cm in thickness, tie off the ends of the cling film and allow to set in the fridge until required
4
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
5
Bring a 2 litre 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
  • 200g of curly kale, washed and stalks removed
  • 2 leeks, washed and cut into 2cm thick slices
  • 200g of tenderstem broccoli, washed and ends trimmed
  • 200g of Brussels sprouts, trimmed and halved
  • salt
6
Alternatively, toss the hot greens in a little knob of the pre-prepared butter and serve with another slice of the butter
First published in 2015

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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