Garlicky greens

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• jo62

  04 May 2009

  jo62 rated and commented on this recipe

  

  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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• claire rorrison

  02 September 2010

  claire rorrison rated and commented on this recipe

  

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

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• Woolly

  09 April 2012

  Woolly commented on this recipe

  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.

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• Hilary S.

  27 August 2012

  Hilary S. rated and commented on this recipe

  

  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!

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• Gemma

  07 March 2013

  Gemma rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 12 mins

Vegetarian, Low-fat

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

124 kcalories, protein 8g, carbohydrate 10g, fat 6 g, saturated fat 2g, fibre 7g, sugar 6g, salt 0.11 g

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