Bring the best out of leafy greens and enjoy as a light, healthy meal or with your fish or seafood.
Serves: 2-3 Preparation time: 30′ Cooks in: 45′ Ready in: 1: 15′
800gr mixed greens (endives, spiny chicory etc.), washed, dry, chopped
10 spring onions, finely chopped
1 cup extra-virgin olive oil
1 tbsp tomato paste
1 bunch Shepherd’s needles, washed, dry, chopped
1 bunch chervil, washed, dry, chopped
1 bunch fennel, washed, dry, chopped
1 lemon, juiced
salt, black pepper freshly ground
Heat olive oil with ¼ cup of water in a large pan on high heat. Cook spring onions for a minute and then add mixed greens, squeezing them in the pan. Cover with lid and let boil for 10 minutes.
Uncover pan and stir in tomato paste, salt and pepper and a glass of water. Let boil for 30 minutes or until tender.
The last 5 minutes stir in Shepherd’s needles, chervil and fennel. Add lemon juice and stir again. Serve on a large serving plate along with juices from the pan.
Photo George Drakopoulos / Food styling Tina Webb