Season
Dietary
Jacob Fodio Todd says one of his overall favourite meal accompaniments is simple cooked greens, of which Barcombe offer a tidy variety! This is an ultra speedy method of prepping them and is applicable to a wide range of fresh greens from spring greens and cavolo nero to the hardier kales, which can take a while to soften. Beware if you're using something softer like spinach as they tend to evaporate to who knows where as soon as your back is turned!
After trying this we think you'll agree basic recipes like this prove you don't have to get complicated or showy to create something tasty.
If you always steam your greens why not give this ago alongside a spread of Groundnut inspired plates?
Ingredients
2 tbsp neutral cooking oil
2 heads of spring greens or cavolo nero (about 500g)
1 onion or shallot
1 dried stock cube/bouillon
Method
Trim the ends and discard the tough core (unless you enjoy it)
Finely slice the spring greens (or equivalent) into fine ribbons, wash and drain
Finely slice the onions
Heat oil in a frying pan
In a large pan, or wok, add the onions and fry over a high heat for a 2-3 minutes until they just start to soften, a couple may char
Add a 2tsp of bouillon or a stock cube, this will start to stick to the pan, so quickly add the ribboned greens and stir to dislodge the onions from the bottom of the pan. Stir vigoursly
Add ½ tsp salt
Cook for 4-5 minutes or until the greens start to soften but retain a little bite.
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