Creamed greens

Instructions

1. Remove and discard the stalks from the kale and the tough veins from the cabbage, then finely shred and set aside. Trim and slice the Brussels sprouts and set aside.
2. Mist a nonstick frying pan with cooking spray and cook the veg over a medium heat for 3-4 minutes, stirring regularly, until wilted and tender. Add a splash of water to help the vegetables wilt if they seem too dry.
3. Mix the crème fraiche, mustard and nutmeg together in a jug with a splash of water. Season, then stir through the veg until warmed through.