Greens with lemon and olive oil

Starter: serves 4. Total time: 50 minutes
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Serves 4. Total time: 50 minutes

It isn't always easy to come up with mid-winter salads that are seasonal as well as wholesome and won't bring on a feeling of being dressed in a T-shirt on a freezing cold winter's day. Any mixture of green and bitter leaves can be roped in here, including the rather unpopular likes of kale. Serve the greens beside some sharp white cheese such as feta, and some olives.

400g greens - kale, cavolo nero, ruby chard, etc
1 garlic clove, peeled and chopped
sea salt
2 tbsp lemon juice
8 tbsp extra virgin olive oil

Bring a large pan of salted water to the boil, and if you are using different types of cab-bages cook them separately. Discard any tough stalks of kale and ruby chard, and nick off the ends of the stalks, and cut out the central stalks from cavolo nero. Add the cabbage and push it down to submerge it, and once the water comes back to the boil, simmer for approximately eight minutes until tender - this may vary, depending on the greens that you use.

Drain the greens into a sieve, pressing out as much moisture as possible using a spoon. Place them on a board and slice into large pieces. Transfer them to a plate, tossing to combine them if you are using a mixture of types, and leave them to cool.

Crush the garlic to a paste with a sprinkling of salt using the flat of a knife, or else pass it through a garlic press into a bowl. Whisk this with the lemon juice, a generous addition of salt and the oil and pour over the greens. Gently toss and serve straight away.

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