Wilted Greens with Fried Chick Peas
Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
4 large stalks silverbeet
8 medium stalks cavolo nero
1 bag spinach
¼ cup olive oil
1 x 400 grams tin cooked chick peas, drained and rinsed
1 clove garlic, thinly sliced
¼ teaspoon chilli flakes
½ a lemon
METHOD
Wash all the greens well in cold water. Cut out the tough centre stalks from the silverbeet. Roughly chop the silverbeet and cavolo nero.
Cook the silverbeet and cavolo nero in a saucepan of boiling salted water until just tender. Add the spinach and turn to wilt. Drain and refresh in cold water. Tip into a clean tea towel and pat dry to remove excess water.
Heat the olive oil in a sauté pan, add the chick peas and cook until the skins are crisp. Add the garlic, chilli and the greens and cook, turning with tongs until heated through. Season and squeeze over the lemon. Transfer to a serving platter.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!