Winter Greens: Sautéed Two ways

Sautéed Greens Two Ways

With winter here in New Zealand, there isn’t too much in the garden except for lots of delicious winter greens. These greens are a great way to cook up some warming goodness. Whether it’s warming salads or sides or adding them to soups for a seasonal nutrition boost, you will love them. If you can’t find collards or cavolo nero, just use any kind of kale. Cooking kale makes it much more nutritious and easy to digest. These warming greens are great alongside your favorite proteins or roasts.

Kale with Chilli, Fennel, and Garlic

Ingredients:

• 2 large handfuls of curly kale, stalks removed
• 1 large handful of cavolo nero, stalks removed
• 1/2 tsp fennel seeds, lightly crushed in a pestle and mortar
• 1/4 tsp dried chilli flakes
• 1/4 to 1/2 of a mild/medium fresh red chilli, thinly sliced, seeds removed
• 2 garlic cloves, peeled and thinly sliced
• Olive oil
• Sea salt
• Freshly ground pepper

Steps:

1. Wash the kale and cavolo nero, then set aside.
2. In a large heavy-based frying pan over medium heat, add a couple of glugs of olive oil. When the pan is warmed, add the fennel seeds and chilli flakes. Allow them to lightly sizzle for a minute, then add the fresh chilli and garlic. Cook for a further 30 seconds.
3. Add the kale and cavolo nero, stirring with tongs to turn over the leaves. Cook until the leaves are vibrant green and thoroughly wilted, about 4-5 minutes. Add 1-2 tablespoons of water if the pan is too dry.
4. Sprinkle with sea salt and pepper, then scoop onto a serving platter.
5. Serve right away.

Collards with Butter, Red Onion, and Caramelised Lemon

Ingredients:

• 3 large handfuls of collards (or kale), roughly chopped (no need to remove the middle stalks)
• 1 large knob of butter
• 1 red onion, thinly sliced
• 1 lemon, halved
• 1 tsp honey
• Sea salt

Steps:

1. Wash the collards, drain, and set aside. Place a large heavy-based frying pan over medium heat.
2. When the pan is warmed, add the butter and let it sizzle. When nearly completely melted, add the red onion and cook for 3-4 minutes until translucent and sweet.
3. Add the collards and squeeze over one half of the lemon. Using tongs, stir and turn the leaves for a few minutes until they are wilted and tender. You can place a lid over the top to let the leaves steam for a minute or two.
4. When the leaves are tender and still a vibrant green, remove from the pan onto a warmed serving platter. Place the pan back onto the heat and turn up to high. Add the honey, then place the remaining lemon half cut side down into the sizzling honey. Cook until the face of the lemon is golden and slightly charred.
5. Remove the lemon with tongs and place it onto the pile of collards. Squeeze over the collards when the lemon has cooled a little.
6. Serve while still warm.