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Greens are so good for us, but, can be so dull and uninspiring to eat, this recipe takes some powerhouse greens of chard and kale and makes them irresistible.
Green veggies are jam-packed full of good stuff to make you feel great and may even lower the risk of cancer.
Dandelion leaves might be something you'd think of giving a rabbit rather than eating yourself, but they are edible and incredibly good for you. Packed with vitamins and minerals, they can be eaten cooked or raw and are an excellent source of Vitamin A, which helps build a strong immune system, and vitamin C, which is important for repairing your body.
If you find dandelion greens are difficult to get hold of, or you aren't keen on the idea of them then go for chard or kale instead.
1kg of dandelion greens, chard, kale, stems removed and roughly chopped
2 tablespoons extra virgin olive oil
2 white onions, 1 sliced and 1 finely diced
2 cloves garlic, crushed
Juice of 1 lemon
Bunch of coriander, remove leaves but keep stems
A pinch of salt
1. Bring a large pot of water to the boil. Add the greens in batches – cooking each one for about 3mins, or until tender. Use a slotted spoon to remove the batch of green once cooked and place them in a colander to allow them to drain and cool. When they are cool enough to handle, wrap the greens in a clean dry muslin cloth or tea towel and squeeze until dry. This is important as leafy greens hold lots of water and you need to get as much out as possible.
(The number of batches you need to do will depend on the size of your pan.)
2. Meanwhile, add the olive oil and sliced onions to a frying pan on a medium heat and sauté for around 10 minutes, until the onions become caramelised and crispy. Remove the crispy onions from the pan and add the garlic and diced onions and cook these until the onion turns translucent and the garlic smells amazing.
3. Once the diced onion and garlic are cooked add the greens and the coriander stems and stir together over a low heat. Once the mixture is well combined and smelling fragrant, remove from the heat.
4. Before serving scatter with the coriander leaves, a pinch of sea salt and squeeze over the lemon juice to add some freshness to the dish.
Oct 13, 2019
Absolutely love this for lunches at weekends of if I'm working from home. It's best eaten fresh but you can store what you don't eat in the fridge and either reheat in a frying pan or microwave.
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