Use Up Your Greens Medley
I love this recipe because it uses all the green things in the fridge that have a relatively short life span: snow peas, asparagus, spinach, lettuce, watercress, and peas. Feel free to throw in thinly sliced fennel, green beans or small broccoli florets.
Here they are gently cooked in stock or white wine with garlic and pepper. It’s a light, clean, and perfect green side to serve with baked fish, roast chicken, or an omelette and toast.
Ingredients 7
1 brown onion, diced
3 cloves garlic, sliced
1⁄4 cup extra virgin olive oil, plus more for drizzling
500 g mixed greens, thinly sliced
1⁄2 tsp salt, plus more to taste
1⁄2 cup stock
1⁄2 tsp black pepper
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Method 4
Thinly slice , dice and slice .
Heat 1⁄4 cup extra virgin olive oil in a frying pan over low heat, then sauté onion, for 2–3 minutes, then add garlic cloves.
Add the , a generous pinch of and or white wine. Simmer gently, covered, for 5–15 minutes, until everything is tender.
Taste and adjust the seasoning with and a good grind of . Transfer to a serving plate, drizzle with a little more and top with any chopped herbs that need using. You could also crumble some goat’s cheese and/or shave some parmesan on top.
Cornersmith's tips
Don't be afraid of cooking lettuce! Lettuce is cooked often in many French and Asian dishes. I've made this dish with half a tired iceberg lettuce and 2 bunches of asparagus, and it was beautiful.
