Bitter greens in warm balsamic

Bitter greens in warm balsamic

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is my way of turning those winter bitter greens into a warming side dish. For those with a vegetable garden, try planting your own, such as the Asian mustard greens or the Italian leafy rapini. Or, if you like, choose some year-round self-seeding dandelion leaves or rocket to go wild in your vegie patch.

Ingredients

Quantity Ingredient
200g dandelion greens, chopped
200g rapini, chopped
200g beetroot leaves, chopped
200g mustard greens, chopped
1 tablespoon extra virgin olive oil
1 red onion, finely sliced
1 garlic clove, crushed
sea salt
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 teaspoon lemon zest, finely grated

Method

  1. Bring a saucepan of water to the boil and blanch the greens for about 3 minutes, or until wilted. Drain, squeeze out any excess water, and set aside.
  2. Heat the oil in a frying pan over medium–low heat and sauté the onion and garlic with a pinch of sea salt for 10 minutes, or until the onion caramelises.
  3. Add the blanched greens to the pan with the lemon juice and cook for 3 minutes, or until the liquid has evaporated. Stir in the balsamic vinegar, 1/4 teaspoon sea salt and the freshly ground black pepper and remove from the heat. Stir through the lemon zest and serve warm.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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