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Sauteed Greens
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Sauteed Greens
- Preparation time: 30 minutes
- Cooking time: 20 minutes
-
Total time:
50 minutes
Serves: 6
Ingredients
- 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
Method
- 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.
- 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.
- Transfer to a large serving bowl. Dress with an extra drizzle of olive oil and lemon juice to serve.
Cook's tips
Replace the Swiss chard with an extra 2-2½ x 100g packs Wild Rocket and Chard Salad.
Comments
Nutritional Info
Typical values per serving:
| Energy |
384.928kJ 92.0kcal |
|---|---|
| Fat | 8.1g |
| Saturated Fat | 2.3g |
| Sugars | 1.8g |
| Salt | 1.9g |
This recipe was first published in February 2008.
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