Greens with chilli and garlic

Greens with chilli and garlic

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

I’ve been known to eat these braised greens three times in one day: scrambled with eggs for breakfast, in a sandwich with mozzarella for lunch, and as a side to meat or fish for dinner. They can be served at room temperature or reheated, but are best eaten on the day they’re made.

Ingredients

Quantity Ingredient
2 bunches silverbeet
2 bunches cavolo nero
3 tablespoons salt
300ml extra-virgin olive oil
2 garlic cloves, sliced
1 long red chilli, sliced
2 handfuls english spinach
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Remove the silverbeet leaves from the stalks, and cut the stalks into 2.5 cm pieces. Do the same with the cavolo nero.
  2. Combine the salt with 4 litres water in a large heavy-based saucepan and bring to the boil.
  3. Blanch the silverbeet and cavolo nero stalks in the boiling water for 4 minutes. Add the silverbeet and cavolo nero leaves and blanch for a further 30 seconds, until just wilted.
  4. Drain all the blanched greens and set aside.
  5. Heat the oil in a saucepan over medium heat and fry the garlic for 30 seconds, then add the chilli and blanched greens, and fry for 1 minute. Add the spinach and fry for a further minute. Season to taste with salt and pepper.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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