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All the greens

All the greens

By Chiara Vitale
30’ Prep time
15’ Cook time
45’ Total time
99 Calories
8 Serving

Summary

Rather than spend time and energy on multiple different green vegetables, ed smith shows us how to amalgamate them into one gloriously verdant celebration.
Chiara Vitale 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Black peppercorns
    Black peppercorns
    0.5 tsp
  • Essential salad onions
    Essential salad onions
    4
  • Dry white wine
    Dry white wine
    100 mls
  • Nutmeg
    Nutmeg
    0.3
  • Brussels sprouts
    Brussels sprouts
    200 grams
  • Sea salt flakes
    Sea salt flakes
    0.5 tsp
  • Essential salted butter
    Essential salted butter
    40 grams
  • Essential pointed cabbage
    Essential pointed cabbage
    500 grams
  • Cloves garlic, finely chopped
    Cloves garlic, finely chopped
    2
  • Vegetable bouillon powder
    Vegetable bouillon powder
    250 mls
  • Peas
    Peas
    250 grams

Nutrition Facts

View nutrition facts
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