Lemon and mustard greens

A really quick and simple way to cook heavenly-tasting green veggies.

Every time I cook these nobody else gets any because I eat them all before they hit the plates. Cooking them like this preserves the nutrients too.


  • 2 heads of baby leaf greens or spring greens
  • 2-3 courgettes
  • mug of frozen peas
  • mug of frozen soya beans
  • 1-2 teaspoons of dijon mustard
  • 2 tbsps of lemon juice
  • sea salt
  • black pepper
  • olive oil and 2 teaspoons of butter
  • you could arguably add some crushed garlic, if you are ‘one of those garlic lovers’…

Nuush clients: Please apply the portion sizes stated in your account and divide the recipe so that you make only as much you need.


Chop the greens into pieces that encourage polite eating.

Chop the courgettes into four lengthways and then into chunks.

Heat the oil an butter, not to smoke point please, just to HOT. If you’re using crushed garlic add it here. One clove I’d say; well I’d say no cloves but…

Chuck in the greens and courgettes. Sauté for a bit, until slightly softened but still with some crunch.

Add the peas and soya beans and a teacup of boiling water.

Fiercely simmer for a few minutes til nearly all the water is gone.

Stir in the mustard, lemon juice and seasoning.

Eat them all before dishing up everyone’s dinner.

N.B. You can add a couple of spoons of creme fraiche for a bit of a creamy twist.

Nutrition Info


Green leafy vegetables provide an abundance of vitamin K. Vit K’s biggest claim to fame is its role in blood clotting but it also provides protection agains heart disease as well as helping to strengthen bones. For post-menopausal women adequate vitamin K intake provides much needed protection against osteoporosis.

These lemon mustard greens also contain peas and beans for a protein and anti-inflammatory boost and to further enhance fibre intake for happy gut microbes.

Good honest nutrition

Stop eating so many vegetables, I can’t find anything wrong with you.

A doctor

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

Share this recipe

More recipes you might like

A brilliant breakfast for post-exercise refuelling. I wouldn't advise eating Weetabix on its own but it is one of the few cereals with very little added sugar.
Making risotto on the hob is a beautiful relaxing experience but sometimes you just need to stick something in the oven and get on with some other jobs.
Simple, quick and so good for you. Spinach with a creamy sauce, and salmon, with a squeeze of fresh lemon – a huge flavour sensation.
Boiling an egg is simple, right? Not so fast! You need to know exactly HOW to boil an egg..