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
-
Cook the potatoes
Chop the potatoes into bite-sized pieces and boil in salted water until just tender. Drain well and set aside.
-
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.
-
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.
-
Bring it together
Stir in the cooked potatoes and let them catch slightly on the pan for a little colour. Season well.
-
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.