Aromatic Greens with Pide and Prosciutto

From issue #8.
Photography by Vanessa Wu.
Aromatic Greens with Pide and Prosciutto

Serves: 4 - 6


500 grams silverbeet or cavalo nero, thickly sliced
200 grams other mixed greens, any combination of the following: rocket, watercress, flat-leaf parsley, celery leaves, coriander
4 tablespoons olive oil 4 anchovy fillets, chopped 1 tablespoon tomato paste pinch of chilli flakes
2 tablespoons fresh oregano leaves
3 cloves garlic, thinly sliced
1⁄4 cup pitted, chopped black olives
1 lemon

To serve
loaf of warm pide bread slices of prosciutto and salami
ripe cheese – we used a Kapiti Mt Hector


Greens: Wash all the greens well and remove any tough stems.
Bring a large pot of well salted water to the boil and add the silverbeet or cavalo nero. Cavalo nero will require longer cooking than silverbeet.

Blanch then drop in the remaining greens for the last few seconds of cooking. Drain well, pressing out excess moisture.

Heat the oil in a wide sauté pan. Add the anchovies, tomato paste, chilli, oregano, garlic and the black olives and allow to heat through gently to infuse the flavours. Increase the heat and add the greens. Turn to coat in the oil and season well. When hot, squeeze over the juice of 1⁄2 a lemon.

To serve: Brush the loaf of pide bread with oil and place in the oven to heat through. Arrange everything on a platter and serve with the warm bread. Serves 4-6, depending on accompaniments

Notes: Other serving suggNotes:estions could include: a log of goats’ cheese, roasted red capsicums, fresh buffalo mozzarella, grilled slices of eggplant and zucchini.