Braised green veg
There’s something wonderfully soothing about a pan of slowly braised greens. With just a handful of simple ingredients and a little gentle heat, humble vegetables transform into something silky, savoury, and deeply flavourful. Whether you’re using peas, leeks, spring greens, spinach, cavolo nero, kale, or a mix of whatever’s in season, this method coaxes out their natural sweetness while keeping a lovely bite. It’s the kind of side dish that quietly elevates everything around it—perfect with roast chicken, grilled fish, or spooned over creamy polenta for an easy, nourishing bowl.
What goes well alongside this dish?
Braised green vegetables sit beautifully alongside roast chicken, grilled fish, pork chops, creamy mash, soft polenta, crusty bread, or a bright lemony salad to add freshness and balance.
Braised green veg
Ingredients
- 200 g frozen peas
- 1 tsp olive oil
- 200 g baby leeks, halved and thinly sliced
- 200 g baby spinach
Instructions
- Fill a saucepan with salted water, add the peas and boil for 15mins. Drain and set aside.
- In a frying pan, add the oil and leeks and gently fry for around 5mins.
- Add the peas and spinach to the leeks and cook until the peas are tender and the spinach has wilted.
- Serve immediately.