Lemon and mustard greens

A really quick and simple way to cook heavenly-tasting green veggies.

Every time I cook these nobody else gets any because I eat them all before they hit the plates. Cooking them like this preserves the nutrients too.
  • Serves
    2-4
  • Prep
    5 mins
  • Cook
    5-10 mins
  • Difficulty
    Easy
Ingredients
  • 2 heads of baby leaf greens or spring greens
  • 2-3 courgettes
  • mug of frozen peas
  • mug of frozen soya beans
  • 1-2 teaspoons of dijon mustard
  • 2 tbsps of lemon juice
  • sea salt
  • black pepper
  • olive oil and 2 teaspoons of butter
  • you could arguably add some crushed garlic, if you are ‘one of those garlic lovers’…
Instructions
Chop the greens into pieces that encourage polite eating.

Chop the courgettes into four lengthways and then into chunks.

Heat the oil an butter, not to smoke point please, just to HOT. If you’re using crushed garlic add it here. One clove I’d say; well I’d say no cloves but…

Chuck in the greens and courgettes. Sauté for a bit, until slightly softened but still with some crunch.

Add the peas and soya beans and a teacup of boiling water.

Fiercely simmer for a few minutes til nearly all the water is gone.

Stir in the mustard, lemon juice and seasoning.

Eat them all before dishing up everyone’s dinner.

N.B. You can add a couple of spoons of creme fraiche for a bit of a creamy twist.
Nutrition info
Green leafy vegetables provide an abundance of vitamin K. Vit K's biggest claim to fame is its role in blood clotting but it also provides protection agains heart disease as well as helping to strengthen bones. For post-menopausal women adequate vitamin K intake provides much needed protection against osteoporosis.

These lemon mustard greens also contain peas and beans for a protein and anti-inflammatory boost and to further enhance fibre intake for happy gut microbes.

Make every day this delicious, get a weekly eatnaturally plan!

Stop eating so many vegetables, I can’t find anything wrong with you
A doctor
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