Braised greens
With garlic & lemon
Braised greens
With garlic & lemon
“The easiest way ever to perk up leafy greens, broccoli or whatever veggies take your fancy ”
Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
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Calories 194 10%
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Fat 20.3g 29%
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Saturates 2.9g 15%
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Sugars 0.5g 1%
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Salt 0.4g 7%
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Protein 1.3g 3%
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Carbs 1.6g 1%
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Fibre 1.0g -
Of an adult's reference intake
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Ingredients
- 2 large handfuls of silverbeet
- 2 large handfuls of chicory
- olive oil
- 2 large cloves of garlic , peeled and finely sliced
- sea salt
- freshly ground black pepper
- 2 large handfuls of rocket
- ½ lemon
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Method
- 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.
Tips
Having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always thought of as a salad leaf.
Chicory is a slightly bitter-tasting green leaf which is excellent for braising. If you can't get hold of it then try substituting with any other type of green, like spinach, cabbage, cavolo nero, Chinese leaf, beet leaves, sprouting broccoli – whatever you fancy.
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© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited