Garlicky greens

These rich, buttery greens will complement your roast

  • Prep:10 mins
    Cook:12 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 124
  • fat 6g
  • saturates 2g
  • carbs 10g
  • sugars 6g
  • fibre 7g
  • protein 8g
  • salt 0.11g


  • 1 tbsp olive oil
  • 3 shallots, sliced
  • 3 garlic cloves, sliced
  • 150ml hot vegetable stock
  • 200g frozen peas
  • 600g mixed green vegetables - we used Tenderstem broccoli, asparagus and mangetout
  • knob of butter


If it’s too chilly for summery mixed greens, try a wintry salad of spinach, sliced red onion and walnuts.


  1. Heat the oil in a large frying pan and bring a large saucepan of salted water to the boil. Gently fry the shallots and garlic for 5-8 mins, tip in the stock and peas, then bubble for a few mins until the peas are cooked.

  2. Meanwhile, boil the rest of the veg, cooking the broccoli and asparagus for a couple of mins first, then throwing in the mangetout for the final min. Drain well and tip into the pan with the peas. Season, add the butter and mix well.

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