- 2 heads of spring greens, leaves separated, tough stalks removed, roughly chopped
- 2 tbsp rapeseed oil
- 4 rashers smoked streaky bacon, chopped into 1cm/½in pieces
- 50g/2oz toasted hazelnut pieces
- salt and freshly ground black pepper
- Bring a large pain of water to the boil. Add a pinch of salt and the greens to the boiling water. Cook for 2 minutes, then drain and rinse under cold wate. Drain thoroughly.
- 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 cooked 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.