Sautéed Vegetables - cooking recipe

Ingredients

2 lb potatoes, peeled, quartered
1 lb green cabbage, trimmed, sliced
2 None leeks, trimmed, cut into 2 inch pieces
8 oz spring greens, trimmed, sliced
3 tbsp oil
1 pinch nutmeg
None None sliced ham and mustard, to serve

Preparation

Place potatoes in a large pan. Cover with water. Bring to a boil and cook for 10 mins, until soft. Drain.
Meanwhile, blanch cabbage, leeks and spring greens in boiling water for 3-5 mins, until soft. Drain.
Heat oil in a large frying pan. Saute potatoes for 5-6 mins, until golden brown and slightly crisp. Add remaining vegetables and saute for 3 mins, until hot. Season and add nutmeg. Serve with sliced ham and mustard.