Mustardy spring greens
Tuesday, 21st May 2019 by Rachel
mustardy spring greems

This is such a simple recipe and it's an absolutely delicious way to eat spring greens. It make a really tasty side dish - guaranteed you'll be going back for seconds or thirds.

It would also work with other greens like sprout tops or collards.

Serves 3 - 4 as a side



1 bunch of spring greens (approx 300g)

300g frozen peas (broad beans or French beans would also work)

25g butter

1 tbsp wholegrain mustard

2 tbsp Dijon mustard

Salt and pepper to taste



Heat 500ml of water in a large pan.

Chop the spring greens up roughly into 2cm strips (an easy way to do this is to roll several leaves up together into a cigar shape and slice.

Add the greens and peas, cover with a lid and simmer for 4 mins.

Drain the greens into a colander, put the pan back on the heat and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. 

Serve straight away.