Greens with bacon and hazelnuts

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4

From The Hairy Bikers and Lorraine Pascale: Cooking the Nation's Favourite Food


For the spring greens

  • 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


  1. 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.

  2. 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.

  3. 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.

scroll to top