Boiled mixed greens with olive oil and lemon
Nine times out of 10 cabbage would be my go-to boiled vegetable. Make sure you have lots of boiling water, and salt it so it tastes like the sea. Sea salt, freshly ground pepper, extra virgin olive oil and the juice from a fresh lemon, there is nothing more simple, but nothing more delicious.
Ingredients
400g mixed green vegetables (see below for winter suggestions)
extra virgin olive oil
lemon juice
sea salt and freshly ground pepper
Method
1. Fill a large saucepan with water and salt it well – enough so the water tastes like the sea. Bring it to a rolling boil.
2. Drop each type of vegetable into the pan and cook until tender (see below for cooking times), checking each vegetable along the way to see if it's cooked to your liking.
3. Drain well. Toss in oil and lemon juice and season to taste with salt and pepper.
Winter veg suggestions & cooking times
Leeks, halved and cut into three-centimetre lengths: 3-5 minutes
Savoy cabbage leaves: 1 minute
Broccoli: 5 minutes
Broccolini: 4 minutes
English spinach leaves: 30 seconds
Brussels sprouts: 5 minutes
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/boiled-mixed-greens-with-olive-oil-and-lemon-20160628-gptel5.html