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.
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Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.