Braised greens


The Mail on Sunday - You - - Jamie Christmas Special -

SERVES 4-6 20 MIN­UTES Wash and trim 500g of mixed greens (kale, cavolo nero, spinach, net­tles, chard, rocket, herbs), re­mov­ing rough stalks and finely slic­ing ten­der ones. Peel and finely slice 4 cloves of gar­lic and place in a large casse­role pan on medium-high heat with 2 ta­ble­spoons of olive oil, 1 small knob of un­salted but­ter and 1 good pinch of dried red chilli flakes. Stir un­til golden, then stir in any sliced ten­der stalks for 3 min­utes. Tear in the thicker greens, fol­lowed 3 min­utes later by the del­i­cate ones. Cook on a low heat for an­other 3 min­utes, sea­son to per­fec­tion, then fin­ish with a drib­ble of white wine vine­gar. NU­TRI­TION PER SERV­ING 125 kcal; 10.5g fat ( 2.5g sat­u­rated); 4.7g pro­tein; 2.9g carbs; 1.8g sug­ars; 0.1g salt; 4.5g fi­bre

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