Green leafy vegetables are famously good for us – and the darker the green, the better. Look for cavolo nero, Swiss chard, kale, spring greens, sprouting broccoli or Savoy cabbage.
250g/8oz winter greens, well washed
1tbsp olive oil
4 chicken drumsticks
2 chicken breasts, with skin
Sea salt and pepper
1 onion, finely sliced
2 garlic cloves, crushed
600g canned borlotti beans, rinsed
A few thyme sprigs, plus extra to serve
500ml hot vegetable or chicken stock
Shred the greens roughly
Heat the olive oil in a large lidded frying pan. Sear the chicken, skin-side down, for 5 minutes on each side, until golden. Remove the chicken, season well and set aside. Cook the onion in the pan for 5 minutes until softened.
Add the garlic and cook for 1 minute. Stir in the beans, thyme, stock, sea salt and pepper. Return the chicken to the pan and cover with the lid. Simmer gently for 30 minutes or until cooked.
Add the shredded greens and simmer for 5 minutes. Cut the chicken breasts in half. Mash a few beans into the sauce to thicken it. Scatter with fresh thyme and serve on warm plates.Reuse content