Sauteed Greens

• Nut free
• Vegetarian
• Gluten free

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

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.

Cook's tips

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