Happy Days with the Naked Chef
By Jamie Oliver
15 mins
Super easy
serves 4
About the recipe
The easiest way ever to perk up leafy greens, broccoli or whatever veggies take your fancy.
Recipe From
Ingredients
2 large handfuls of silverbeet
2 large handfuls of chicory
olive oil
2 large cloves of garlic, peeled and finely sliced
sea salt and freshly ground black pepper
2 large handfuls of rocket
½ a lemon
Top Tip
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.
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.
Tags
