Adam Liaw's lemon pepper greens
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.
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. 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
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
Grilled steak and vermicelli salad with spicy dressing and smashed cucumbers
- 30 mins - 1 hr
- Danielle Alvarez
