Braised greens
This is a really simple and tasty way to make greens less boring. Also, having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always thought of as a salad leaf. Chicory is a slightly bitter-tasting green leaf which is excellent for braising. If you can't get hold of it then try substituting with any other type of green, like spinach, cabbage, cavolo nero, Chinese leaf, beet leaves, sprouting broccoli – whatever you fancy.
Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large handfuls of silverbeet
- 2 large handfuls of chicory
- olive oil
- 2 large cloves of garlic, peeled and finely sliced
- sea salt
- freshly ground black pepper
- 2 large handfuls of rocket
- ½ lemon