braised spring greens & peas with creme fraiche & marjoram
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| braised spring greens & peas with creme fraiche & marjoram |
braised spring greens & peas with creme fraiche & marjoram
I 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
ingredients:
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
method:
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.
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sounds delicious! i've been craving green veg lately and i too love using local home grown ingredients
ReplyDeleteCydney x
#brilliantblogposts
Thank you Cydney. They are delicious and so good for us too.
ReplyDeleteYour recipe says spring! Looks delish with all of these bright green yummy favors! Thanks for sharing with us at #FoodieFriDIY - have a fabulous Friday & great weekend!!
ReplyDeletethanks so much Debra - love greens - have got some more at the moment so watch this space for a new spring recipe...
DeleteHow delicious and tasty x
ReplyDeletethanks very much - goes great with a sunday roast
DeleteOh, this looks so perfect for a spring salad/veggie dish! Simple and elegant!
ReplyDelete--G
http://gingerwroot.com
thank you - definitely a new favourite spring recipe
DeleteOh my gosh this sounds lovely! Always looking for interesting ways to cook my greens :) x
ReplyDeletehttp://www.jesscantoni.com/>
What a wonderfully fresh and springy side... I fancy making this over the weekend to go with veggie sausages and roasted potatoes... yum! Thanks for hooking up with this month's Simple and in Season x
ReplyDeleteI love greens cooked with a little creme fraiche or cream, in my opinion they taste so much more interesting. This version sounds delicious.
ReplyDeleteThis sounds lovely and even though there's only a little creme fraiche I love how indulgent it makes the dish feel! Marjoram is a herb I really don't know very well at all but I'm sure it's delicious in this - fresh herbs always lift a dish.
ReplyDeleteThanks Corina - just the bit of creme fraiche adds a lovely touch. Marjoram is similar to oregano - and is lovely with tomatoes and pasta sauces too. Seems to be very easy to grow as lots growing wild in the garden ;)
DeleteWe've had an abundance of spring greens in our veg boxes lately - what a great way to serve them! Thank you for sharing with the No Waste Food Challenge!
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