Steamed Greens with Hot Lemony Dressing
300 g, broken into small florets
½ g, Savoy, shredded
1 medium, (grated rind and juice)
1 tablespoons, fresh flat leaf, chopped
Capers, in Brine
6 teaspoons, rinsed and drained
- Put the green beans, asparagus spears, broccoli and cabbage into a steamer. Alternatively, put into a large saucepan with a small amount of water, with a tight-fitting lid.
- Steam or simmer the vegetables for 8 - 10 minutes, until they are cooked, yet still have a little "bite".
- Mix together the lemon rind, lemon juice, olive oil and chopped parsley. Season with salt and pepper.
- Drain the vegetables and toss immediately in the dressing. Serve at once, sprinkled with the capers.