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Adam Liaw's lemon pepper greens

Adam Liaw
Adam Liaw

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Adam Liaw's lemon pepper greens.
Adam Liaw's lemon pepper greens.William Meppem

Buttered greens are one of winter's best dishes. With a squeeze of lemon and a good grind of pepper you don't need to do much more.

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Ingredients

  • 1 chicken stock cube

  • 30g butter

  • 6 Brussels sprouts, halved

  • 1 leek, halved lengthways, and cut into 5cm lengths

  • 1 bunch broccolini, halved lengthways

  • 1 small bunch silverbeet, stalks removed

  • salt and freshly ground black pepper, to season

  • 1 lemon, cut into wedges

Method

  1. 1. Bring a large pot of water to a simmer, crumble in the stock cube and add the butter. When the butter has melted, add the Brussels sprouts and leek and cook for about 3 minutes, add the broccolini and silverbeet and cook for just a minute, then remove all the vegetables from the water with tongs and a slotted spoon. Drain, and place on a serving plate. 

    2. Season well with salt and pepper, then squeeze over a couple of lemon wedges. Serve with a few extra wedges.

    Adam's tip Stock cubes and powders went a bit out of fashion when liquid stocks started gaining traction, but they can be a useful, economical flavour boost for a lot of dishes.

    Serve with Adam Liaw's mixed meatball spaghetti

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaws-lemon-pepper-greens-20220812-h25odh.html