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melodie
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15 mins
If using, finely slice the bacon, put into a small frying pan with 1 teaspoon of olive oil. Add the hazelnuts and cook until golden, then add the maple syrup or honey and remove from the heat.
Line the beans up and cut off the stalks, then put them into the large pan, cover with boiling salted water and the lid. Cook for 4 minutes, then add the greens, tearing up any larger leaves. Once done, use a slotted spoon to transfer them to a colander to drain, leaving the pan of water on the heat.
Mix the extra virgin olive oil, vinegar and a pinch of sea salt and black pepper in a serving bowl, tip in the drained greens and toss to coat, then scatter over the crispy nuts and bacon.