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This delightfully simple dish may consist of only a few components, but the bread must be of good quality and the greens seasonal and fresh.
Toast with greens
Leek, washed and finely sliced
50g each cavolo nero, kale or spinach, stalks removed
50g broccoli florets (with stalk), cut in half
5g fresh herbs, dill, parsley, sage or marjoram, roughly chopped
1 lemon, juice
Salt and pepper
Extra virgin olive oil
1 loaf sourdough or good quality bread, sliced into 2cm-thick slices
2 cloves garlic, cut in half
Begin by putting a suitably-sized pot on with plenty of water and a pinch or two of salt and bring to the boil.
When boiling add the cavolo nero and/or kale and cook for a couple of minutes. Add the broccoli and cook for a further minute. Drain well to cool.
Place a medium-sized frypan over a moderate heat and add 2 Tbsp olive oil and the leeks and cook gently for about five minutes or until they soften.
Add the wilted greens and toss through, add the herbs and season with salt and pepper and combine so all the greens are coated in the herbs and leeks. Set aside.
Heat the grill or if possible a griddle pan to hot and grill the sliced bread until well toasted on each side, remove and rub the surface with the garlic clove.
Place the toast on a platter and generously scatter over the greens, squeeze over a little fresh lemon, and a drizzle of extra virgin olive oil and a pinch of sea salt.
Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.