Green vegetables are a great source of fibre and high in magnesium and B vitamins. The dark , leafy greens in particular supply a significant amount of folate which is vital for women’s health. The butter adds healthy fats and aids in the absorption of fat-soluble nutrients, such as beta-carotene.
Recipe
Serves 2
Ingredients
- 1 cup of mixed green vegetables. You can use whatever is in season but here are a few suggestions:
- Green beans and asparagus
- Broccoli and courgette
- Swiss chard and kale
- A knob of butter
- Flaked almonds (optional)
Method
- Fill a pan with 1 inch of water and bring to the boil.
- Add the vegetables into the pan, place the lid on and steam for 2-3 minutes or until tender.
- Meanwhile, if using flaked almonds, place a frying pan over a medium heat. Add the flaked almonds and lightly toast until they start to turn a golden brown.
- Sieve the vegetables and transfer to the frying pan. Return the pan to the heat and add the butter.
- Toss to coat and fry gently for 1-2 minutes.Transfer to a serving dish and sprinkle with the toasted almond flakes.
Serving suggestions
Buttered greens are the perfect side dish to accompany our Shepherd’s Pie or Cod, Olive and Tomato Stew.
