Mustardy spring greens
This side dish is small on effort and big on flavour. Perfect accompaniment to sausages and mash, a pie or with your Sunday roast.
300g spring greens (kale or cabbage would also work
300g garden peas
1 Tbsp wholegrain mustard
1 Tbsp dijon mustard
Salt & pepper
Shred the greens into smallish strips
Bring a suacepan of salted water to the boil and add the greens. Simmer for 5 minutes then add the frozen peas and boil for a further 5 minutes.
Drain the greens in a collander. Put the same pan back on the hob and add the butter and mustards. Once melted, throw the greens back in and gvie it a good stir so they're thoroughly coated witht he buttery mustrady sauce.
Seasonwith salt and pepper and serve.