Green spinach, sprouts and frozen peas


Preparation info

  • Difficulty


  • Serves


Appears in

Prue: My All-time Favourite Recipes


By Prue Leith

Published 2018

  • About

Sprouts get a bad press because they used to be big and bitter. Now they are young and sweet and cook in minutes. If serving them whole, don’t bother to make that cross in the bottom unless they are very large. Peel off any very dark outer leaves.

Here is my favourite recipe for sprouts, guaranteed to win over all sprout haters. I always serve it with the Christmas turkey, and at other times of the year whenever I need green veg for a dinner party. Sometimes, usually as leftovers, it ends up with a poached egg on top for supper.

The thing is, you can prepare this in advance and reheat in the microwave, or in a wok or big saucepan, without danger of the greens losing their colour. Last time I made this, I had nothing but frozen veg to hand and it worked a treat.


  • 2 garlic cloves, crushed
  • 30 g butter
  • 500 g Brussels sprouts, tough outer leaves peeled off
  • 180 g baby spinach leaves
  • a handful of wild garlic leaves, plus a few extra to garnish (optional)
  • 250 g frozen peas
  • 300 ml (double) cream
  • ¼ tsp freshly grated nutmeg
  • salt and pepper to season


  1. In your smallest saucepan, fry the garlic gently in the butter until foaming and smelling good, but don’t let it get brown. Remove from the heat but leave in the pan.

  2. Boil the sprouts in plenty of salted water until just tender (about 5 minutes), then drain and swish them under the cold tap briefly to halt the cooking. While they are still pretty hot, decant into a food processor and pulse until roughly chopped (this step can, of course, be done by hand – it will just take longer). Spread out the chopped sprouts on a clean tea towel to steam dry a bit more.

  3. In the pan you used for the sprouts, cook the spinach leaves and wild garlic, if using, in a teacup of water over a medium-low heat, turning them until they are all wilted. Drain and rinse under cold water, then dry and chop roughly. Now put the peas into the saucepan, pour boiling water over them, wait a minute for them to thaw, then drain.

  4. Pour the cream into the garlic pan. Add the nutmeg, a good few twists of the pepper mill and a generous pinch of salt. Mix the three veg together and put them into a microwaveable serving dish. Pour the garlicky cream over the top and fork the top a bit to encourage the pepper and nutmeg to penetrate. Cover and refrigerate if not serving right away.

  5. When ready to eat, microwave for 3 minutes, forking them over halfway through. Serve with a few wild garlic leaves, if using.