Scamander with Brown Butter, Capers & Lemon
Aeroveg Scamander flash-wilted in nutty brown butter with capers and lemon — a side that pairs with almost anything and takes just 15 minutes.
Aeroveg Scamander is a unique succulent green with naturally saline leaves — its pleasantly salty character means very little additional seasoning is needed to bring it to life. In this side dish, a quick flash in brown butter draws out the green's tenderness, while briny capers and a squeeze of lemon cut through the richness with precision. It's the kind of effortless side that makes a simple piece of grilled fish or chicken feel like a proper dinner.
Method
- Brown the butter. Melt butter in a wide pan over medium heat, stirring occasionally, until it turns golden and smells nutty — about 3–4 minutes. Watch carefully; it can go from brown to burnt quickly.
- Add garlic and capers. Add the sliced garlic and capers to the pan. Cook for 1 minute until the garlic is just beginning to turn golden and the capers start to crisp at the edges.
- Wilt the Scamander. Tip in the Aeroveg Scamander and toss quickly to coat in the butter. Cook for 1–2 minutes only — you want it wilted but still holding some structure.
- Finish with lemon. Remove from heat, squeeze over the lemon juice, and scatter the zest on top.
- Season and serve. Taste before adding salt — Scamander's natural salinity may mean you need none. Finish with cracked black pepper and serve straight from the pan.
Aeroveg Tip: Scamander's leaves carry a natural salinity from their growing conditions — always taste before seasoning. Over-salting is the main pitfall; let the green's own character do the work.