A dish of winter greens can only be described as splendid. A healthy selection of fresh crispy leaves, blanched and lightly tossed in olive oil, garlic and seasoning will evoke lovely flavours, textures, colours from these home grown beauties picked from my garden. In late Autumn I planted Swiss Chard (Silver beet), Kale and Tatsoi. Over the Winter months the plants have been gradually maturing and the leaves are ready to be harvested. Young stems on all these plants are usable and add crunch to the dish. This recipe makes a great accompaniment to meat dishes or you could just enjoy the vegetables on their own.
300 g Swiss Chard (Thinly Sliced)
300 g Kale (Thinly Sliced)
200 g Tatsoi (Thinly Sliced)
1 clove garlic (finely chopped)
4 tbs Extra Virgin Olive Oil
1 litre water
salt & freshly ground black pepper
Preparation Time: 15 minutes (Approximately)
Cooking Time: 15 minutes (Approximately)
Serves: 4 – 6 people (Approximately)
- Wash the greens thoroughly in cold water. Pat the leaves dry, roll up 5 or 6 leaves, hold firmly and slice thinly.
- Put water in a large pot over medium to high heat and bring to boil.
- Once the water is boiling add salt and place all the greens in the boiling water. Allow to blanch for 1 minute. Remove from the heat and drain in a colander. Run some cold water over the greens and place aside. Allow to cool slightly.
- Once cooled, squeeze any excess liquid from the greens and place in a bowl.
- Heat oil in pan over medium heat, add garlic, cook for a minute stirring. Add the greens, continue to cook for another minute or two, add salt, pepper and mix well to combine. Serve immediately.
When cooking the garlic reduce the heat a little. You don’t want the garlic to brown too quickly or burn as it will become bitter.
If you are planning to have this dish as a complete meal, increase the quantity of the greens. If you have leftovers, you can store them in a container and place in the fridge.
I would avoid using stems if the plant is very mature, the stems become tough and woody.