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
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.