All the greens

All the greens

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

412kJ/ 99kcals

Fat

4.8g

Saturated Fat

2.8g

Carbohydrates

8.3g

Sugars

5.8g

Fibre

3.8g

Protein

3.7g

Salt

0.7g

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Overall rating (5/5)

5 out of 5 stars1 rating