Pan-fried Greens & Potato with Beansprouts

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£6.95

Recipe Box

Serves 4 @ £1.74 per person

Vegan

Hearty Greens, Potatoes & Crunchy Bean Sprouts

Serves 2–3 | Prep 10 mins, Cook 25 mins

What’s in your box:

• White potatoes (approx. 600–700g)

• January King cabbage (½ head)

• Green curly kale (approx. 200–300g)

• Brown onions (1 medium)

• Bean sprouts (150–250g)

• baby button mushrooms (200g)

You’ll need from your fridge / store cupboard:

• Rapeseed oil or butter

• Salt and black pepper

• Optional (choose one):

  • Mustard

  • Cider vinegar

  • Soy sauce

Method

1. Cook the potatoes
   Chop the potatoes into bite-sized pieces and boil in salted water until just tender. Drain well and set aside.

2. Build the base
   Slice the onion and cook gently in oil or butter until soft and lightly golden.
   Add mushrooms or carrots if using and cook for a few minutes more.

3. Add the greens
   Shred the cabbage and add to the pan. Cook for 3–4 minutes until softened but still lively.
   Add the kale with a splash of water, cover briefly and allow it to wilt.

4. Bring it together
   Stir in the cooked potatoes and let them catch slightly on the pan for a little colour. Season well.

5. Finish fresh
   Take off the heat and fold through the bean sprouts.
   Add a small spoon of mustard or a splash of vinegar or soy if you like.

To serve

A filling one-pan meal on its own, or topped with a fried egg.
The bean sprouts are added at the end to keep their crunch and freshness.