KALE WITH WHITE BEANS AND ROAST SHALLOTS
Using robust kale instead
of lettuce in this salad means that rather than going slimy in the fridge,
the texture improves. I used cannellini beans and British-grown fava beans from Hodmedods (find them in wholefood shops) but you could use whatever beans you like.
Enough for 2 lunches
INGREDIENTS
2 tbsp olive oil 200g kale, tough stems
removed 200g shallots, peeled and quartered
7 olives 240g tinned beans, rinsed
1 tsp balsamic vinegar
METHOD
hHeat 1 tbsp oil in a large
frying pan and add the kale. Cook until the leaves
turn bright green and are just beginning to go crisp
at the edges. Scoop out into a bowl and add the shallots to the pan. Cook,
turning carefully, until golden on all sides. Add
to the kale. Remove the stones from the olives and
chop roughly. Add to the kale along with the beans.
Whisk the vinegar with a pinch of salt and the rest of the oil, and dress the salad. hStores well for two days
in the fridge.
FRITTATA WITH GREENS
It’s probably sacrilege to add chorizo to an Italianstyle omelette, but it does
taste good. Chard is in season now, but you could
use frozen leaf spinach instead – no need to boil it
first, just defrost it, squeeze it dry and add it to the eggs. This makes a
little tortilla in a 15cm frying pan, enough for two
to three lunches.
INGREDIENTS
100g rainbow chard
1 tbsp olive oil 100g waxy potatoes, boiled
and diced
1 small red onion, peeled
and sliced
20g chorizo, chopped
3 eggs, beaten
METHOD
hStrip the leaves from the chard and slice the stems. Heat the oil in a small pan and add the potato. Cook
until light gold then add the onion and chard stems, cooking it until the onion
is translucent and soft.
hMeanwhile bring a pan of salted water to the boil
and add the chard leaves. Cook for one minute then
drain, cool under the tap and squeeze into a ball to
dry. Chop roughly.
hAdd the chorizo and chard leaves to the pan and heat through, stirring to
mix. Beat the eggs in a bowl, season well and add
the contents of the pan.
hReturn the egg mixture to the hot pan and cook
gently for five minutes, until set and golden on the
bottom. Preheat the grill and pop the pan under to
cook the top – it should still be slightly underdone
in the middle.
hLeave to cool and set. Cut into wedges to serve.
hKeeps for up to three
days in the fridge.