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…