One pot Tenderstem® Christmas greens

One pot Tenderstem® Christmas greens

We’ve teamed up with Ed Smith, author of On the Side: a sourcebook of inspiring recipes; The Borough Market Cookbook; and the acclaimed food blog, to create this delicious and simple Christmas greens side dish that will impress everyone.

Ed said: “This is a great way of not only cooking all the greens for the Christmas dinner in one pot, but also sneaking sprouts into the meal in a way that, honestly, everyone will love! It’s a really low-effort but high-reward side dish. Weigh and prepare the vegetables in advance of your meal, and just cook these at the very last minute; it takes 5-6 minutes of hands-off cooking and the greens will be vibrant and lively, rather than dull and soggy.”

Preparation time

10 minutes

Cooking time

5 minutes



Dietary requirements

  • Dairy free
  • Gluten free
  • Nut free
  • Vegan

Nutritional information per serving

  • kcal 101
  • Fat 4.5g Medium
  • Saturates 0.7g Low
  • Carbs 6.9g
  • Sugars 4.2g Low
  • Fibre 5.9g
  • Protein 5.3g
  • Salt 0.0g Low


  1. Shred the sprouts finely, either by hand or using a food processor attachment, and chop the mint. The Tenderstem® broccoli remains whole. Keep each of these ingredients separate on your chopping board as they are used in the recipe at different stages.

  2. When nearly ready to eat, put a large saucepan full of salted water on a high temperature.

  3. When the water starts to boil, put the Tenderstem® broccoli into the pan. Add the shredded sprouts after 90 seconds. Simmer for another 3 minutes, before adding the frozen peas. Wait for a further minute before draining through a sieve or colander.

  4. Return the greens to the saucepan. Add the mint, olive oil, a generous pinch of salt and lots of black pepper. Mix and place into a serving bowl.

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