Spring greens and peas partner well – serve in a butter and mustard glaze for a low-fat and healthy side
Ingredients
- 300g spring green
- 300g frozen pea
- 25g butter
- 1 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
Method
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Heat 250ml water in a large pan. Add the greens and peas, cover with a lid and boil for 4 mins. Drain into a colander, put the pan back on the heat, and add the butter and mustards. When the butter has melted, add the veg back to the pan, season well and toss everything together. Serve straight away.