Wilted greens are the perfect accompaniment to a number of meat and fish dishes, but if you make a lot it can also be served as a veggie main, especially for #MeatFreeMonday 😀
Adapted from NOPI
600g chard/ kale or baby spinach, leaves roughly chopped into 4cm wide slices
2 tbsp olive oil
2 mild red chillies, sliced into rounds
3 garlic cloves, thinly sliced
Serves 3-4 as a side
Preparation 4 minutes
Cooking time 5 minutes
Place a pot on high heat with a lot of salted boiling water, bring to the boil and blanch the chard for 1 minute. Drain and set aside.
Place a frying pan on high heat and add the oil. Once hot, fry the garlic and chilli for about 1-2 minutes, or until the garlic starts to turn golden and the chilli starts to crisp. Remove the pan from the heat, use a slotted spoon to lift out the chilli and garlic and set them aside on a piece of kitchen towel.
Return the pan to the heat with the oil and add the chard and a pinch of salt. Stir through for 2 minutes, then serve with the chilli and garlic sprinkled on top.