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Fresh spring greens, with their peppery, crisp taste, go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.
Sauteed spring greens with white beans and garlic
2 -4 Tbsp olive oil
3 cloves garlic, sliced thinly
generous pinch chilli flakes
500g spring greens (kale,cavolo nero, sproutingbroccoli, mustard greens,spinach)
1 cup vegetable stock
2 cans or 600g cooked white beans (cannellini or haricot), rinsed and drained
sea salt flakes and ground black pepper
extra virgin olive oil and lemon to serve
Add olive oil to frypan and half of the garlic slivers, allowing the garlic to go a slight golden colour and give off a nutty aroma. Carefully add the greens and season lightly. Rotate the leaves in the pan until just wilted. Remove and drain in colander.
Return pan to heat and add a little more olive oil, add remaining garlic and chilli flakes, once again allowing the garlic to lightly colour then add the beans. Coat the beans in the garlic and chilli then add the stock.
Reduce the heat and allow the beans to warm through and to soak up most of the liquid (5 minutes). Once this stage is reached, lightly mash some of the beans with a fork and now add the wilted greens and gently mix through. Taste and adjust seasoning.
Serve warm or at room temperature with plenty of extra virgin olive oil and fresh lemon.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.