|braised spring greens & peas with creme fraiche & marjoram|
braised spring greens & peas with creme fraiche & marjoramI love using local and seasonal ingredients in my cooking here at De Tout Coeur Limousin, and it is even better if they are home grown. This recipe showcases the tender spring greens kindly donated by our friends who were clearing out their vegetable patch in readiness for some new spring planting. Not one to waste ingredients we were happy to accept and make them into this recipe. The marjoram that is growing wild all over our garden, and never goes to waste. I add it to salads and and vegetable dishes throughout the season, and it is great with roast chicken too.
A tasty spring vegetable side dish, ready in just a few minutes but packed with flavour.
recipe by ema at De Tout Coeur Limousin
serves 4 as a side dish
preparation and cooking time: less than 30 minutes
1 head of spring greens/cabbage chopped into 2cm strips
1-2 cloves garlic crushed
1 cup petit pois/garden peas
2 tbsp creme fraiche
3-4 tbsp chopped fresh marjoram/oregano
50ml vegetable/chicken stock
1 tbsp butter
salt and pepper to taste
heat the butter in a large pan and add the crushed garlic and cook until fragrant, being careful not to brown the garlic.
add the chopped greens and stock, salt and pepper, cover the pan and cook for a few minutes until the greens are softened and tender.
add the peas and cook for a minute or 2, stir in the creme fraiche and marjoram and take off the heat. Check for seasoning and serve.