Braised greens
I can tell that the weather's cooling off because we've had a roast dinner two weekends in a row. This recipe for greens is a nice way to lift them a bit for variety and make the meal a little bit richer. The recipe is measured in handfuls of veg, it's the proportions that matter and essentially you want enough green veg to serve two people generously.
Stats
Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients
- A handful of green cabbage, cut into 1cm slices
- A handful of green beans, trimmed and sliced into thirds
- A handful of broccoli florets, chopped into small pieces
- 1/2tsp garlic paste
- 50ml water
- 1/2tsp vegetable bouillon powder
- Salt and pepper
- 100ml double cream
- 1 heaped tsp wholegrain mustard
Method
- Put the water and stock powder into a heavy lidded pot and mix
- Bring to a medium heat, add the vegetables and put the lid on
- Cook, lifting the lid periodically to stir and check that the water hasn't entirely evaporated and the veg started burning for about 10 minutes, until the veg has just softened
- Make a gap in the middle of the veg with the spoon, add the garlic and mustard and then stir round to coat the veg
- Add the cream, stir well to incorporate (for this stage you should have next to no liquid left) and then continue for a minute or two on a low heat until combined