I made Shortcut Swedish Meatballs for the first time in ages last night (served over egg noodles and peas). This was a fun clean-out-the-fridge veggie side dish that went with them.
splash chicken or veg broth
Small batch mustard greens
Large handful grape tomatoes, halved
half a bunch of broccoli, cut into florets
1 tbsp quick mustard vinagrette
For dressing (you’ll have some left over)
juice of one lemon
big spoonful whole grain mustard
olive oil (about double the amount of lemon juice)
salt and pepper
Spray a pan with cooking spray. Add chopped mustard greens and sautee a couple minutes. Add broccoli and splash chicken broth. Cover, allow greens to wilt and broccoli to steam.
Remove cover – stir in tomatoes. Add 1 tbsp dressing to mixture, toss and heat through. Salt and serve.