Garlicky greens

Garlicky greens

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 4

These rich, buttery greens will complement your roast

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
124
protein
8g
carbs
10g
fat
6g
saturates
2g
fibre
7g
sugar
6g
salt
0.11g

Ingredients

  • 1 tbsp olive oil
  • 3 shallots, sliced
  • 3 garlic cloves, sliced
  • 150ml hot vegetable stock
  • 200g frozen peas
  • 600g mixed green vegetables - we used Tenderstem broccoli, asparagus and mangetout
  • knob of butter

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Method

  1. Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.
  2. Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.

Recipe from Good Food magazine, May 2009

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Comments

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bonluv5's picture

Delicious! A real nice change from "the usual veg". Had it with mashed potatoes and the Sausage and Bean Casserole. My son's girlfriend who stayed for tea said she wouldn't normally eat veg, but this was lovely.

chefhutch's picture

Loved this... I steamed my vegetables whilst cooking the peas/garlic/shallots in the stock. Done in 10 minutes LUSH

gemma99's picture
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Lovely! Gives 'boring' veg a nice twist! My OH insists that I make greens in this way. A hit in our household

hilaryys's picture
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Sometimes when I try to do something a bit different with green veg, I wonder why I didn't just prepare them simply but this had an excellent flavour without masking the veggies' own taste. I used broccoli and French beans with the peas which worked well. I DID boil them briefly first - there isn't much stock in the frying pan with the peas and I wasn't sure they would cook through sufficiently if I only steamed them as Woolly suggests. I didn't find them over-cooked - and I loathe mushy veg!

woolly100's picture

I am going to try this but I can't understand why one would boil the other greens (asparagus etc.) in a separate pan when you've already got stock in the other which could steam and cook the veggies in the same pan, so this is what I'll do. Good ideas though.

rorrison's picture
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This is delicious and so simple to do. It transforms everyday vegetables into something special. We love it!

joannepd's picture
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Interesting way to cook greens. I added some broad beans with peas which were tasty. Seemed a huge quantity for four people though - but perhaps thats just us.

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