Buttered greens are one of winter's best dishes. With a squeeze of lemon and a good grind of pepper you don't need to do much more.
1 chicken stock cube
30g butter
6 Brussels sprouts,halved
1 leek,halved lengthways,and cut into 5cm lengths
1 bunch broccolini,halved lengthways
1 small bunch silverbeet,stalks removed
salt and freshly ground black pepper,to season
1 lemon,cut into wedges
1. Bring a large pot of water to a simmer,crumble in the stock cube and add the butter. When the butter has melted,add the Brussels sprouts and leek and cook for about 3 minutes,add the broccolini and silverbeet and cook for just a minute,then remove all the vegetables from the water with tongs and a slotted spoon. Drain,and place on a serving plate.
2. Season well with salt and pepper,then squeeze over a couple of lemon wedges. Serve with a few extra wedges.
Adam's tip Stock cubes and powders went a bit out of fashion when liquid stocks started gaining traction,but they can be a useful,economical flavour boost for a lot of dishes.
Serve withAdam Liaw's mixed meatball spaghetti
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