Spring Greens, Serrano Ham and Jerusalem Artichokes
Ingredients
- 3 1/2 oz Jerusalem artichokes peeled and cut into 2 cm (3/4 inch) cubes
- 2 tbsp lemon juice
- 7 oz spring greens shredded
- 1 oz serrano ham thinly sliced into strips
- 1 tsp thinly sliced garlic
- zest of 1 small lemon cut into long, thin strips with a potato peeler
- 1 tsp sugar
- freshly ground black pepper to taste
Instructions
- Put the Jerusalem artichokes into a small saucepan, just cover with water and add 1tbsp of the lemon juice. Bring to the boil and cook for 3 minutes. Drain.
- Bring a large saucepan of water to the boil, add the spring greens and cook for 3 - 4 minutes, or until just tender - do not overcook. Drain.
- Heat a separate saucepan over a high heat, add the ham, garlic and lemon zest and stir-fry until golden brown. Stir in the sugar and remaining lemon juice, then add the artichokes and cook for 2-3 minutes. Season with pepper. Remove from the heat and keep warm.
- Toss the artichoke mixture with the spring greens and serve on a warmed serving plate.
COOK'S TIP
- Use presliced serrano ham in packs and remove all visible fat from the ham before cooking.
Calories: 56 kcal
Carbohydrates: 10 g
Protein: 4 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 4 mg
Sodium: 154 mg
Potassium: 242 mg
Fiber: 1 g
Sugar: 4 g
Vitamin A: 575 IU
Vitamin C: 30 mg
Calcium: 20 mg
Iron: 1 mg