Beans and Greens with Soft Eggs (gf) (v)


Beans, greens and eggs are such an easy and delicious combinatio­n. Using mostly store-cupboard ingredient­s with some fresh greens folded in at the end, you can have a fabulous meal on the table in 20 minutes. I’ve used spinach but kale, silverbeet and rocket also work well.

¼ cup olive oil, plus extra to serve

1 cup white wine

2 cloves garlic, crushed

½ teaspoon chilli flakes

1½ teaspoons dried tarragon

1 small leek, thinly sliced

340-gram jar preserved artichoke quarters, drained

1 cup frozen peas

400-gram borlotti or cannellini beans, drained and rinsed

2 spring onions, thinly sliced

2 handfuls spinach leaves, long stalks removed

sea salt and ground pepper

poached eggs, 1-2 per person

parmesan for serving

Put the olive oil, wine, garlic, chilli, tarragon, leek and artichokes in a large sauté pan with a good pinch of salt. Cover and simmer for 5 minutes.

Add the beans, peas and spring onions then stir in the spinach and salt and pepper to taste. Simmer for a few minutes to just wilt the greens.

Divide between bowls and top with the eggs, a generous grating of parmesan and a drizzle of olive oil. SERVES 2-3

COOK’S NOTE: Slices of fried haloumi make a tasty topping in place of the eggs.

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