2 large handfuls of silverbeet
2 large handfuls of chicory
2 large cloves of garlic, peeled and finely sliced
freshly ground black pepper
2 large handfuls of rocket
Half fill a large pot with salted water, bring to the boil and add your silverbeet and chicory. Cook for 2 or 3 minutes until the greens are tender, or al dente, then drain in a colander.
To your empty pan add 4 large lugs of olive oil and the garlic. Fry the garlic until lightly coloured, then throw in your cooked chicory and silverbeet. Season and stir around to coat in all the lovely flavoured oil.
After 1 minute, remove from the heat, add the rocket and squeeze in the lemon juice. Stir once more, check the seasoning again, and serve immediately. Great with grilled meats or scallops, or even served cold on an antipasti plate.
Happy Days with the Naked Chef Recipe
Top keyword searches
Popular recipes this week
Popular recipe categories
The easiest way ever to perk up leafy greens, broccoli or whatever veggies take your fancy
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council