2 bunches · kale & spinach$3
A QUICK LITTLE SIDE
The ten-minute green fix
Leafy greens, golden garlic, and a little heat. Keep it as a side, fold it through pasta, or pile it onto toast with an egg.
10 minutesServes 2Easy does it
Let’s make something good.
- Warm the oil in a wide skillet over medium heat. Add the garlic and chili and cook briefly until fragrant.
- Add any firm stems first and cook for 2 minutes. Add the leaves in handfuls with a splash of water.
- Toss for 3–5 minutes until the leaves are wilted and tender.
- Finish with lemon juice and seasoning. Serve straight away.
Use what you have.
Spinach cooks faster than kale or chard. Add it near the end and cook just until wilted.
Meet the ingredients.
All the good stuff3 bulbs$1
125 g · mixed chilies$2