Braised greens

Broccoli, green savoy cabbage and green beans braised in a bit of vegetable stock and then treated to a coating of cream, wholegrain mustard and just a hint of garlic!
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.
Braised greens
cabbage, broccoli, green beans, cream, mustard, vegetable stock, green cabbage, savoy cabbage
Side dish


Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes


  • 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


  1. Put the water and stock powder into a heavy lidded pot and mix
  2. Bring to a medium heat, add the vegetables and put the lid on
  3. 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
  4. 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
  5. 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

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