Peas and greens
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4-6
This verdant dish is versatile and incredibly simple – you’re also likely to have most of the ingredients in your store cupboard already.
Ingredients
- 25g/1oz unsalted butter
- 1 tbsp extra virgin olive oil
- 1 leek, cleaned, trimmed and finely sliced
- 200g/7oz spring greens or cavolo nero, central stalks removed and leaves shredded
- 100ml/3½fl oz vegetable stock
- 150g/5½oz frozen peas
- 1 tbsp red or white wine vinegar
- salt and freshly ground black pepper
Method
Heat the butter and oil in a large, deep frying pan over a medium heat. When the butter is sizzling, add the leek and a pinch of salt. Cook, stirring occasionally, for 5 minutes until the leek is softened and just beginning to colour.
Stir in the spring greens and cook, stirring often, for 3 minutes until the greens are bright green, then pour in the stock. Bring to a simmer and cook for 1½ minutes, then tip in the peas. Season generously, then cover and cook for 3 minutes over a medium heat until the greens are tender and wilted and the peas are cooked through. Stir through the vinegar and serve.
Recipe tips
Replace the butter with another tablespoon of olive oil if you’d prefer to keep this dish dairy-free.
