All the greens

Name: All the greens
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 40 g Essential Salted Butter; 4 Essential Salad Onions, finely chopped; 500 g Essential Pointed Cabbage, halved, cored and cut into 2cm wide ribbons; 2 cloves garlic, finely chopped; 100 ml dry white wine, optional; 250 ml vegetable stock, made with bouillon powder; 250 g frozen Essential Garden Peas; 200 g Essential Sprouts, finely shredded; 0.3 freshly grated nutmeg; ½ tsp ground black peppercorns; ½ tsp sea salt flakes

Rather than spend time and energy on multiple different green vegetables, Ed Smith shows us how to amalgamate them into one gloriously verdant celebration.

5 out of 5 stars(1) Rate this recipe

VegetarianHealthyHigh fibreSource of fibre1 of your 5 a day

Serves8
CourseSide
Prepare30 mins
Cook15 mins
Total time45 mins

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Ingredients

40g Essential Salted Butter
4 Essential Salad Onions, finely chopped
500g Essential Pointed Cabbage, halved, cored and cut into 2cm wide ribbons
2 cloves garlic, finely chopped
100ml dry white wine, optional
250ml vegetable stock, made with bouillon powder
250g frozen Essential Garden Peas
200g Essential Sprouts, finely shredded
0.3 freshly grated nutmeg
½ tsp ground black peppercorns
½ tsp sea salt flakes

Method

Melt the butter in a large casserole or saucepan over a medium heat. Add the salad onions, stir and sweat for 1 minute, then add the cabbage and garlic. Cook for 3-5 minutes more, stirring occasionally, until the cabbage is starting to soften, then increase the heat.
Add the wine, then allow it bubble for 20 seconds. Add the stock and peas. Bring to a gentle simmer and cook for 4-5 minutes more, before stirring in the sprouts, nutmeg, ground peppercorns and salt.
Stir and cook for a final 2 minutes to just wilt the sprouts (they should stay bright green). Serve immediately, or keep warm for a short time until needed – the colours will dim a little, but the flavours will still be great.