Member recipe
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Green Veg Medely

By Saragriff (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
This is a quick and easy and refreshing way to work in your greens, a perfect dish served with rice on a warm summer afternoon.
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Ingredients

  • 2 tbsp olive oil
  • 400ml chicken stock
  • 150ml lemon juice (around 2-3 lemons)
  • 2 tsp cornstarch
  • 1 onion, cut into quarter moons and sliced thinly
  • big handful of dill, chopped
  • big handful of mint, chopped
  • any green veg (around 700-800g worth)
  • 6-7 artichoke hearts

Method

  • STEP 1
    On a medium heat, soften the onion in the oil stirring often to avoid browning. Once they are good to go, if you're using any harder veg (e.g: broccoli or runner beans), add them in with a bit of the stock and let that simmer for 3-4 mins
  • STEP 2
    To the pan, add all the other green veg, stock, and herbs, mix them together and bring up to a boil - if you feel as though there is not enough liquid for everything then add a bit more boiling water but not too much so not to make it too watery
  • STEP 3
    Lastly mix the cornstarch into the lemon juice, stir well and add that to the veg (if your using peas I recommend you add them at this point) stir to combine everything, reduce the heat to a simmer then it only needs to cook for however long the hardest veg needs - should only be 3-4 mins
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