1 bunch silverbeet (remove stalks), washed and roughly chopped
1 bunch kale (tuscan kale / cavolo nero or your favourite kale variety)
3 cloves garlic, peeled and finely diced
1 brown onion, peeled and diced
2 chillies, seeds removed and finely chopped
handful of pine nuts, roasted
handful of cranberries
pinch of allspice
juice of 1 lemon
good drizzle of extra virgin olive oil
sea salt and pepper
In a hot frypan, gently saute the onion in olive oil. When the onion starts to become translucent (this will take about seven minutes), add the garlic followed by the allspice, cranberries, chipped silverbeet and kale. Toss to combine. Watch the leafy greens wilt; they will dramatically decrease in size in only a few minutes. Add chipped chilli through right at the end to give it extra kick. If you’re not a massive fan of chillies, add them at the same time as the leafy greens; this will take the edge off! Remove from the heat and season with salt and pepper, then add extra virgin olive oil, lemon juice and scatter with roasted pine nuts.
Vegetarian, Gluten Free, Dairy Free + Vegan.