This article was written for Annabel & Grace, which is now part of Rest Less.
I love dark leafy veg. Not just the dark green colour, the taste too. I usually steam mine. Anyhow when I spotted this colourful recipe I just had to try it and feel sure that many of our lovely A&G readers will want to as well. So here goes, Sautéed greens extraordinaire!
Sautéed greens
4
servings15
minutes15
minutesSautéed greens are a very traditional dish from the central Aegean part of Anatolia and for this starter they are dressed to the nines, served with a crunchy walnut croquant, cooling yogurt and tart sumac to finish
Ingredients
50g sugar, plus a pinch
50g walnuts
2 tbsp extra-virgin olive oil, plus extra to serve
1 fennel bulb, finely sliced
12 thin cime di rapa stalks (about 250g)
12 Swiss chard leaves, stems removed
100g strained Greek yogurt
sumac, to serve
Directions
- Put the sugar in a pan over a medium heat. Melt the sugar for 4-5 mins or until it begins to caramelise and turn amber. Add the walnuts and coat them in the melted sugar before setting aside to cool. Once at room temperature, use a muddler or pestle to break the croquant into smaller flakes, sprinkling over a good pinch of sea salt flakes to finish.
- Put a shallow, wide pan over a medium heat and drizzle in the oil. Once hot, add the fennel along with a pinch of sea salt flakes and a pinch of sugar. After 5 mins, once the fennel starts to sweat, add in the cime di rapa, along with another pinch of salt. Next, add the swiss chard leaves with another pinch of salt and cook for 1-2 mins or until the leaves are al dente.
- Drain any excess water from the pan, before adding a dash of olive oil and plating up. Spoon over a dollop of strained yogurt, along with a handful of the walnut croquant and a pinch of sumac.
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