Kitchen Confidence Series Hub
This week I’m kicking off a new Kitchen Confidence series called A Bit on the Side — because sides shouldn’t be the last thing you think about. In hospitality, we’ve seen a big shift: the protein isn’t always the hero anymore… the sides are what complete the dish and make the plate feel restaurant-level.
Today’s side is one of my go-to’s: Italian Garlicky Greens using asparagus, green beans and broccolini. It’s fast, full of flavour, and it makes anything you serve it with feel more polished — especially with this week’s Chef’s Table Prawn & Pea Risotto.
👉 Watch how quickly I created this side here: video link
Quick, simple and tasty… what’s not to like?
Italian Garlicky Greens
Serves: 2–4 (as a side)
Prep Time: 5 minutes
Cook Time: 6–8 minutes
Ingredients
- 4 stalks broccolini
- 100g green beans
- 1 bunch asparagus
- 2 cloves garlic (sliced)
- Juice of ½ lemon + a little zest
- ½ tsp Spice Lab Italian Classic (or your Italian spice mix)
- Salt & pepper
- Olive oil (for cooking)
- Dash of water (to finish/steam)
Method / Instructions
- Warm the pan
Heat a splash of olive oil in a pan over medium heat. - Perfume the oil
Add the sliced garlic and cook gently for 30–60 seconds — no browning, just fragrance. - Add the greens
Add broccolini, beans and asparagus. Toss everything through the garlicky oil so the flavour coats the veg. - Season
Sprinkle over the Italian spice mix, season with salt and pepper, and toss again. - Steam-finish for colour + bite
Add a dash of water and pop the lid on for 60–90 seconds — just enough to keep the greens bright and crisp-tender. - Lemon to lift
Take off the heat, add a little lemon zest (light hand), squeeze over ½ a lemon, toss through and serve.
Chef Tips / Skills Video Ideas (2–3 min)
- Garlic control: perfume the oil, don’t brown it (bitter garlic ruins the party).
- Timing greens: asparagus first if thick; beans first if they’re older/tougher.
- Steam finish: the dash of water + lid is the shortcut to bright colour and perfect texture.
- Lemon last: acid goes in at the end to keep the flavour fresh, not cooked-out.
Plating / Serving Notes
The “restaurant trick”
Don’t just pile it up. Plate with intention:
- Broccolini set north–south
- Beans at a 45° angle, mirrored opposite
- Asparagus layered neatly to finish
Looks fancy. Took seconds.
Optional Variations / Make-Ahead Hack
- Parmesan finish: shaved parm or pecorino over the top.
- Chilli kick: pinch of chilli flakes with the garlic.
- Make-ahead: blanch the greens (30–60 sec), chill, then reheat in garlicky oil + lemon right before serving.
Skill Focus / Techniques
- Flavouring with infused oil
- Steam-finishing veg without overcooking
- Using acid to balance richness (perfect with risotto, pasta, roast chicken, steak, fish)
Final Thought from Chef Ian
If you want your home meals to feel “restaurant-level,” this is the stuff that gets you there. Nail your sides, and your mains taste even better — plus you’ll eat more veg without even trying.
Chef Ian
