Quick & Healthy Greens

On the side with a piece of simply grilled fish; dolloped generously next to some roasted chicken; or nestling under gravy and a slice of nut roast... whatever you spoon these lovely vegetables on to next to, they're guaranteed to taste fresh, light and super delicious.


  • Courgettes
  • Cabbage
  • Kale
  • Peas
  • Spring Onions
  • 1 Clove Garlic
  • Chicken or Veg Stock
  • Lemon
  • Salt & Pepper
  • Parsley or Chervil (or both)

Prepare as many veg as will fill a frying pan / or as many as you need…

Crush 1 large Clove Garlic

Chop the Spring Onions

Peel the Courgette into long ribbons

Finely slice the Cabbage and Kale

Heat a pan with a little Olive Oil and fry the crushed Garlic for a minute

Add the Spring Onions and cook for a few minutes, just with a pinch of Salt

Next add the Courgettes, Kale and Cabbage – and cook for a minute before adding a ladle of Chicken or Veg Stock (homemade is best….) and a massive squeeze of Lemon Cook, stirring (or use tongs to move the veg around, is easier) for a few minutes

Add some Peas (frozen is fine) and give it a minute and another large splash of Lemon Juice before you serve the Vegetables, which should be light, just cooked but still with a little bite or crunch left… If they need longer to cook and look a bit dry, add another ladle of Stock and give them another minute

Serve immediately with some fresh Herbs (Parsley or Chervil) chopped and sprinkled over the dish – a spoonful of the light cooking liquor is good too

NB – this cooking method works brilliantly for all sorts of Greens, including orange and Purple ones… Carrots are especially lovely peeled into ribbons like the Courgette here…

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