One pot Tenderstem® Christmas greens

One pot Tenderstem® Christmas greens

We’ve teamed up with Ed Smith, author of On the Side: a sourcebook of inspiring recipes; The Borough Market Cookbook; and the acclaimed food blog rocketandsquash.com, to create this delicious and simple side dish that will impress everyone this Christmas.

Ed said: “This is a great way of not only cooking all the greens for the Christmas dinner in one pot, but also sneaking sprouts into the meal in a way that, honestly, everyone will love! It’s a really low-effort but high-reward side dish. Weigh and prepare the vegetables in advance of your meal, and just cook these at the very last minute; it takes 5-6 minutes of hands-off cooking and the greens will be vibrant and lively, rather than dull and soggy.”

Preparation time

10 minutes

Cooking time

5 minutes

Serves

6

Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
  • Vegan

Method

  1. Cut the stems of the Tenderstem® broccoli into 1-2cm pieces, stopping when you get to the florets. Shred the sprouts finely, either by hand or using a food processor attachment, and chop the mint. Keep each of these ingredients separate on your chopping board as they are used in the recipe at different stages.

  2. When nearly ready to eat, put a large saucepan full of salted water on a high temperature.

  3. When the water starts to boil, put the Tenderstem® broccoli into the pan. Add the shredded sprouts after 90 seconds. Simmer for another 3 minutes, before adding the frozen peas. Wait for a further minute before draining through a sieve or colander.

  4. Return the greens to the saucepan. Add the mint, olive oil, a generous pinch of salt and lots of black pepper. Mix and place into a serving bowl.