Lemony Sautéed Greens
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Lemony Sautéed Greens

Lemony Sautéed Greens

with Garlic Mint Yoghurt & Almonds | Serves 4+

Crisp greens that keep their snap served on top of a fragrant garlic-mint yoghurt and scattered with almonds - this is one seasonal and sensational side!

Allergens:
Almond
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

/ Serving 4 people

1

Asparagus

2 bunch(es)

Baby Broccoli

1 packet

Mint

4 clove

Garlic

½

Lemon

1 packet

Slivered Almonds

(Contains Almond; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

Chilli Flakes

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)390 kJ
Calories93 kcal
Fat4.1 g
of which saturates0.5 g
Carbohydrate5.2 g
of which sugars4.3 g
Dietary Fibre4 g
Protein6.9 g
Sodium31 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Frying Pan

Cooking Steps

1
1

• Trim the asparagus. Halve any thicker stalks of baby broccoli lengthways. Pick and finely chop mint leaves. Finely chop garlic. Zest lemon to get a pinch, then slice into wedges. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a bowl.

2
2

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt, lemon zest and mint. Stir to combine and season to taste.

3
3

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. Cook asparagus and baby broccoli in batches, until tender and slightly charred, 5-6 minutes. • Add a pinch of chilli flakes (if using) and remaining garlic and cook until fragrant, 1 minute. Season to taste.

4
4

• Spoon garlic-mint yoghurt over the base of serving platter. Top with sautéed asparagus and baby broccoli. • Squeeze over lemon juice and sprinkle with slivered almonds. Serve with remaining lemon wedges. Enjoy!