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    Sauteed Greens

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    Sauteed Greens

    • Vegetarian
    • Gluten Free
    • Nut Free
    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 235g pack Spinach for Cooking
    • 250g pack Organic Swiss Chard
    • 2 x 100g packs Wild Rocket and Chard Salad
    • 170g pack watercress
    • Reserved beetroot stalks (optional)
    • 2 cloves garlic
    • 2 tsp sea salt flakes
    • 2 tbsp olive oil
    • 15g slightly salted butter
    • 3 shallots, peeled and finely diced
    • 15g pack fresh tarragon, leaves only


    1. Prepare all the greens, wash well and drain. Finely chop the stems and roughly shred all the leaves, leaving the watercress whole. Mash the garlic cloves and salt together.
    2. Heat the olive oil and melt the butter in a large sauté pan or deep pot. Add the shallots and garlic and cook over a low heat for 3 minutes. Stir in the chopped stems. Cook for 5 minutes. Increase the heat and, working in batches, add the spinach and remaining leaves. Cook for 4-5 minutes. Add plenty of freshly ground black pepper and the tarragon. Cook for 4-5 minutes until just wilted, and the majority of the liquid has evaporated.
    3. Transfer to a large serving bowl. Dress with an extra drizzle of olive oil and lemon juice to serve.

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    Cook's tips

    Replace the Swiss chard with an extra 2-2½ x 100g packs Wild Rocket and Chard Salad.


    Average user rating

    5 stars