Garlicky Greens by Good Food

Ingredients

• 600g mixed green vegetables (such as long-stem broccoli, asparagus, mangetout)
• 200g frozen peas
• 3 shallots, sliced
• 3 garlic cloves, sliced
• 150ml hot vegetable stock
• 1 tbsp olive oil
• 1 knob butter
• to taste salt
• to taste black pepper

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add the sliced shallots and garlic and gently fry for 5-8 minutes, stirring occasionally, until softened and translucent, being careful not to burn the garlic.
2. While the shallots and garlic are cooking, bring a large saucepan of heavily salted water to a rolling boil. This water will be used for blanching your mixed green vegetables.
3. Once the shallots and garlic are softened, pour in the hot vegetable stock and add the frozen peas to the frying pan. Bring to a gentle bubble and cook for a few minutes until the peas are tender and fully cooked through.
4. Meanwhile, carefully add the hardier green vegetables (such as long-stem broccoli and asparagus) to the boiling salted water. Cook for 2-3 minutes until they are bright green and slightly tender-crisp.
5. Add the more delicate mangetout to the boiling water with the other greens and continue to cook for just 1 additional minute, ensuring all vegetables are vibrant and tender-crisp. Drain the boiled vegetables extremely well.
6. Add the thoroughly drained boiled vegetables to the frying pan with the peas and stock mixture. Season generously with a pinch of salt and a grind of fresh black pepper, then add the knob of butter.
7. Toss everything together gently for 1-2 minutes until the butter has melted and coated all the vegetables, and they are heated through and evenly seasoned. Serve immediately as a rich and flavorful side dish.