Braised Greens (Side Dish) - A Jamie Oliver Recipe

by Martha
(Arlington, Texas)

This is a really simple and tasty way to make greens less boring. Also, 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. Chicoria 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.

• 2 large handfuls of Swiss chard
• 2 large handfuls of chicoria or any of the leaves mentioned above
• 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

Half fill a large pot with salted water, bring to the boil and add your Swiss chard and chicoria.

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 chicoria and chard. 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.

(From Happy Times with the Naked Chef)

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