Healthy Greens in a Pan

October 3, 2018

When we’re sick of a cold salad we turn to this as an easy way to get our greens and a lovely companion for grilled fish or meat. It’s also a thrifty way of using up beetroot leaves that sometimes (let’s admit it) get tossed in the bin. You can leave out the artichokes if you’re not a fan, but they add a lovely sweet and buttery flavour to the dish.


Serves 4 as a side dish


  • 25 g – Butter
  • 3 – Spring onions
  • 350 g – Crispy lettuce leaves (cos varieties)
  • 200 mL – Chicken or vegetable stock
  • 1 cup – Frozen peas
  • 3 – Preserved artichoke hearts thinly sliced
  • Small handful – Roasted almonds


  1. Thinly slice the white ends of the spring onions reserving the green tops.
  2. Melt the butter in a frying pan over medium heat.
  3. Add the onions and let them cook for 2 minutes to soften.
  4. Add the lettuce leaves, toss to coat in butter, and cook for a few minutes until they start to soften.
  5. Add the beetroot leaves and turn well to combine (we find tongs the easiest way to do this).
  6. Pour in the stock, add the peas and let it all gently simmer for 5 minutes until the peas are cooked and the greens are wilted.
  7. Stir through the artichokes and roasted almonds.
  8. Roughly slice the green tops of the spring onions and scatter over the dish before serving.



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