Garlic & lemon greens

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• cjraway

  16 February 2009

  cjraway rated and commented on this recipe

  

  We used a savoy cabbage and broccoli (not tenderstem) and it was delicious. Quick and easy too.

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• HungryHorace

  13 September 2010

  HungryHorace rated and commented on this recipe

  

  This is a gem of a recipe - Tried this with the tuna pasta bake, as suggested, excellent. A firm favourite with all the family.

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• Sarah

  21 March 2011

  Sarah rated and commented on this recipe

  

  A lovely combination to veg. I used tenderstem broccoli and green beans which worked very well. Definitely make again

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• Richard John

  29 June 2011

  Richard John commented on this recipe

  just wondering if you could substitute the butter for something a little less saturated for those health-conscious of us. Would olive oil be too overpowering?

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• Veganforanimals

  07 February 2012

  Veganforanimals rated and commented on this recipe

  

  Richard I used 2 tbsp olive oil and it was lovely, just make sure your olive oil isn't too agressive (perhaps not extra virgin?) I'm pretty sure a dairy-free margarine, such as pure, would work too, or maybe a vegetable oil?

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• marvin1998

  29 April 2013

  marvin1998 commented on this recipe

  What is the meaning in a British recipe of "greens"?

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Ingredients

• 50g butter
• 2 garlic cloves , sliced
• 1 lemon , juiced and zested
• 400g greens , tough stalks removed and shredded, blanched and cooled
• 400g tenderstem broccoli , blanched and cooled

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 20 minutes

Vegetarian

Ingredients

• 50g butter
• 2 garlic cloves , sliced
• 1 lemon , juiced and zested
• 400g greens , tough stalks removed and shredded, blanched and cooled
• 400g tenderstem broccoli , blanched and cooled

Per serving

103 kcalories, protein 4.4g, carbohydrate 4.1g, fat 7.8 g, saturated fat 4.4g, fibre 4.5g, salt 0.18 g

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