creamed greens

Steamed, boiled or sautéed vegetables are all well and good, but sometimes something more comforting is called for. This is it.

SERVES: 4 as a side

PREPARATION: 10 minutes, once the cashew cream is made

COOKING: about 20 minutes

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4 tablespoons olive oil

200 g (7 oz) trimmed and sliced greens such as baby English spinach, kale or silverbeet (Swiss chard)

1 onion, diced

2 garlic cloves, finely chopped

200 ml (7 fl oz) vegetable stock

300 ml (10½ fl oz) unsweetened non-dairy milk

2 tablespoons lemon juice

2 tablespoons nutritional yeast

¼ teaspoon grated nutmeg

sea salt flakes

freshly ground black pepper

4 tablespoons cashew cream

Heat 2 tablespoons of the oil in a frying pan and sauté the greens over a medium–high heat until tender. Remove to a bowl.

Wipe out the pan, heat the remaining olive oil and cook the onion until tender, about 7 minutes. Add the garlic and cook for 2 minutes more. Add the stock, milk, lemon juice, nutritional yeast, nutmeg and salt and pepper. Gently simmer for 5 minutes, or until thickened slightly. Transfer to a blender, add the cashew cream and blitz until smooth and creamy. Return to the pan, add the greens and stir over a medium–low heat until the sauce has thickened and reduced. Serve hot.