This recipe is one my grandmother’s. It was written in her recipe book and stated that it came from family in England. This dish was prepared for a holiday meal only. I kept the wording and measurements the same as they had it written down.
If you have time, make the butter 24-72 hours in advance. Soften 100g of butter to room temperature, beat with a spoon to give a whipped effect and set aside.
Roughly chop 100g of walnut halves then toast in a hot, dry pan until roasted and aromatic. Remove from the pan, allow to cool and stir through the butter.
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.
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 2 liter 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 tender stem broccoli, washed and ends trimmed
200g 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