Ingredients
- Serves 4
- Olive oil
- ½ leek, washed and finely sliced
- 50g each cavolo nero, kale or spinach, stalks removed
- 50g broccoli florets (with stalk), cut in half
- 5g fresh herbs, dill, parsley, sage or marjoram, roughly chopped
- 1 lemon, juice
- Salt and pepper
- Extra virgin olive oil
- 1 loaf sourdough or good quality bread, sliced into 2 cm thick slices
- 2 cloves garlic, cut in half
TOAST WITH GREENS
Method
- Begin by putting a suitable sized pot on with plenty of water and a pinch or two of salt and bring to the boil
- When boiling add the cavolo nero and or kale and cook for a couple of minutes, add the broccoli and cook for 1 minute more, drain well to cool
- Place a medium sized fry pan over moderate heat and add 2 Tbsp olive oil, add the leeks and cook gently for about 5 minutes or until the leeks soften
- Add the wilted greens and toss through, add the herbs and season with salt and pepper and combine well so all the greens are coated in the herbs and leeks
- Set aside
- Heat the grill or if possible a griddle pan to hot and grill the sliced bread until well toasted on each side, remove and rub the surface with the garlic clove
- Place the toast on a platter and generously scatter over the greens, squeeze over a little fresh lemon, and drizzle of extra virgin olive oil and a pinch of sea salt
- Enjoy
Comments
Once again another of my simple dishes - although it may only consist of a few components, the bread must be of good quality and the greens seasonal and fresh!
Thanks to WAIRUNA ORGANICS and SUNRISE BAKERY for providing the produce used in the cooking demonstration at the Otago Farmers Market
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