Posts Tagged With: Spinach

Spinach and ricotta calzone

ourkitchengarden.net

These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like. 

Fresh from the garden: spinach, garlic

Recipe source: Melissa

Makes: 4 calzone

Equipment:

·       Chopping boards & knives

·       Large frying pan or wok

·       Garlic press

·       Microplane zester

·       2 large bowls

·       Grater

·       Baking paper

·       Scales

·       Measuring cup

·       Metal spoon

·       Serving plates

Ingredients:

·       Plain flour, for rolling out dough

·       1 recipe Hugh’s Magic Dough

·       500g spinach or silverbeet

·       2 garlic cloves

·       2 cups ricotta

·       1 tub bocconcini

·       50g parmesan or grana padano

·       1 lemon

·       Flaked salt & black pepper

·       Coarse polenta for dusting baking sheet

·       Extra-virgin olive oil

What to do:

  1. Preheat oven to 200C.
  2. Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
  3. Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
  4. Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
  5. Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
  6. Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
  7. Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  8. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim and brush the tops with olive oil.
  9. Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
  10. Remove from the oven and allow to cool for a few minutes. Slice then gobble!

ourkitchengarden.net

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Spinach, mint and pinenut gozleme

Bill says, “These parcels can be made with ready-made pastry, but they do taste that bit more authentic if you go to the effort yourself. They remind me of weekend wanders around farmers’ markets.”

Fresh from the garden: spinach, lemon, mint
Recipe source: adapted from a recipe by Bill Granger in the SMH
Makes: 8 gozleme

ourkitchengarden.net

Equipment:

  • Stand mixer
  • Measures: jug, cup, 1/3 cup, tablespoon, teaspoon, ½ & ¼ teaspoon
  • Scales
  • Bowls – big, med, small
  • 2 non-stick frying pans
  • Salad spinner, rolling pins
  • A large knife, scissors
  • Microplane zester
  • Paper towel, tea towels
  • 8 medium chopping boards
  • Tongs, egg slice
  • Serving plates
Ingredients:

For the pastry:

  • 1 teaspoon instant dried yeast
  • ½ teaspoon caster sugar
  • 2 cups plain flour
  • ¼ teaspoon salt
  • 3 teaspoons olive oil, plus extra

For the filling:

  • 400g spinach leaves
  • 1 lemon
  • 1/3 cup pine nuts
  • 200g feta cheese
  • 2 large branches mint
  • Black pepper

What to do:

  • For the pastry: Measure the yeast, sugar, flour and salt into the bowl of the stand mixer and mix lightly. Then add the olive oil and 180ml to 200ml lukewarm water and mix on low for 8 minutes to form a soft dough until smooth and elastic.
  • Turn the dough out on to a floured surface and knead for a minute or two and then place dough into a lightly oiled bowl, cover with cling film and leave in a warm place to double in size for an hour or two, or into the fridge if needed the next day.
  • For the filling: Wash the spinach in several changes of water and spin dry, and then slice handfuls into 2cm wide ribbons. Measure out the pine nuts and dry-toast carefully in one of the frying pans.
  • Wash the lemon, wipe it dry, then zest it into a small bowl before cutting it into wedges and reserving for garnish. Wash the mint and spin it dry. Pick the leaves and then using scissors, snip into thin ribbons. You will need about 3 tablespoons’ worth of mint.
  • When the pine nuts are toasted, reserve in a small bowl and then heat up a tablespoon of olive oil in the same frying pan, and when hot cook the spinach over a medium heat for a few minutes. Remove with tongs into a sieve and drain any excess liquid. Place in a big bowl and allow to cool for a minute before stirring in the lemon zest, pine nuts and mint. Crumble in the feta and then season with black pepper. Wipe the frying pan clean with paper towel.
  • Divide the dough into 8 small balls. Using a rolling pin, roll each ball into a circle about the size of a large dinner plate and lift each one onto a medium floured chopping board. Divide the filling equally between the circles, spooning over one half of the circle, leaving a 2cm border. Fold over the other half and press the edges together to secure.
  • Heat the frying pans with a tablespoon of olive oil in each and then carefully slide a gozleme into each and cook for about 3 minutes on medium. Brush the other side with a little more oil then flip over and cook for a further 2-3 minutes. Keep warm under a clean tea towel while you cook the remaining gozleme.
  • Cut into slices and divide among serving plates with the lemon wedges.

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Eggs ‘en cocotte’ Florentine

The classics keep coming back, and for good reason! Here’s an old-fashioned brekky/ brunch staple that is versatile, quick, easy and delish… You can add ham or even smoked salmon if you like!

ourkitchengarden.net

Fresh from the garden: spinach, shallots, spring onions, eggs, chives
Recipe source: inspired by a recipe in the Yvette Van Boven book Home Made
Serves: 8 or 24 tastes

Equipment:

  • Kettle
  • Chopping boards and knives
  • Colander
  • Bowls – big, medium, small
  • Scales
  • Large frying pan
  • Microplane grater
  • 8 ovenproof ramekins
  • A small baking tray
  • Paper towel
  • Oven mitts
  • Serving plates
Ingredients:

  • A large handful spinach or silverbeet
  • 2 French shallots
  • A couple of spring onions
  • A whole nutmeg
  • Flaked salt and pepper
  • 8 eggs
  • 50g butter at room temperature
  • 100g double cream
  • A small handful chives

 

What to do:

  • Preheat the oven to 180C. Check there is a shelf in the middle of the oven. Fill the kettle and set to boil.
  • Wash the spinach or silverbeet leaves thoroughly and shake dry. Slice off the discard any thick stalks and slice the leaves into thin ribbons.
  • Peel and finely chop the shallots and wash, trim and slice the spring onions into tiny rings.
  • Heat 25g of the butter in the frying pan and add the chopped shallot and spring onions. Fry gently until soft, stirring, and then add the spinach, a sprinkle of salt and pepper and about half a nutmeg grated with the microplane. Sauté until wilted for about 2 minutes, then measure the cream, add it in and cook gently for about 5 minutes.
  • Meanwhile divide the rest of the butter between the ramekins and grease each one, placing them onto the baking tray as you go. Sprinkle each with pepper and salt, then using tongs divide the spinach mixture between the ramekins, pouring in a little creamy liquid as well.
  • Taking one egg at a time, break first into a small bowl and then slide one into each ramekin, taking care not to disturb the yolk. Once the tray of 8 is ready, place carefully onto the middle shelf, and with an adult’s help, pour enough hot water into the baking tray but outside the ramekins to halfway up the side of the ramekins.
  • Slide carefully into the oven and bake for 10 – 12 minutes, when the whites are set but yolks are still runny.
  • Place a napkin or piece of paper towel onto your serving plates, then taking care and using oven mitts, remove the tray from the oven and divide the ramekins between the plates.
  • Serve immediately with crunchy toast!

Notes: What does en cocotte mean? What does Florentine refer to? What is a ramekin?

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Braised greens with harissa, preserved lemon and fried egg

Comfort food indeed! Spicy, yolky and slippery… everything I love in a dish. And don’t even talk about the vitamins!!

ourkitchengarden.net

Fresh from the garden: kale, silverbeet, spinach, garlic, eggs, lemons, capsicum
Recipe source: Melissa
Serves: 4 at home or 20 tastes

Equipment:

  • Chopping board and knife
  • Measures – cup, tablespoon
  • Thick-bottomed frying pan (or casserole dish) with lid
  • Wooden spoon, tongs
  • Egg slice
  • Serving bowls
Ingredients:

  • 1 big bunch of kale, silverbeet & spinach (about 500g in total)
  • Olive oil
  • 2 cloves garlic
  • 1 tablespoon harissa
  • 1 cup water
  • 1 preserved lemon
  • Flaked salt and pepper
  • 4 organic free-range eggs

What to do:

  • Wash all the leaves thoroughly and shake dry, then trim the kale of its stalks and your other greens of any tough or dry stems. Chop the greens into thick ribbons.
  • Peel the garlic and thinly slice.
  • With tongs, remove a preserved lemon from the jar and rinse under running water to remove the salt. Cut into quarters and carefully slice out the pith and seeds and discard. Finely slice the rind into slithers and reserve.
  • In the frying pan or casserole, heat 3 tablespoons of olive oil over medium heat. When it shimmers, add the greens. Use tongs to toss and coat in the oil.
  • After about 4 minutes, the greens should start to wilt, brown in spots, and cook down. Add the garlic and continue to sauté, tossing or stirring occasionally, another 2 minutes. Do not allow the garlic to brown.
  • Add the harissa and toss to distribute. Then add the cup of water. Bring the pan to a boil, scraping up any browned bits on the bottom. Cover, and simmer for about 10 minutes, until the thickest parts of the veggie stems are very tender and easily pierced with a knife.
  • In the final several minutes of cooking, add the slices of preserved lemon, tossing to incorporate them in the cooking liquid. You may need to add a little more water as you go.
  • Taste for salt and pepper and season, if necessary. Remove the greens from the heat and divide among your bowls.
  • Heat a little more oil in the pan and fry your eggs one or two at a time, placing one on top of each bowl of greens. Serve immediately!

Notes: What are preserved lemons and when did we make them? What is harissa? What other greens could you use?

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Green lentil and spinach soup

Hugh says, “This makes a substantial soup – add some good bread and it makes a great lunch.” We say, “This is such a tasty soup but for goodness sake please don’t tell the kids how healthy it is!”

ourkitchengarden.net

Fresh from the garden: shallots, carrots, thyme, garlic, tomatoes, parsley, spinach
Recipe source: adapted from a recipe by Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Measures: jug, tablespoon, teaspoon
  • Scales
  • Chopping board & knife
  • Peeler
  • Bowls – large, med, small
  • A salad spinner
  • Garlic press
  • Mezzaluna
  • Stockpot
  • Serving bowls
Ingredients:

  • 1.5 litres vegetable stock (or 1½ tablespoons bouillon and 1½ litres boiling water)
  • Extra-virgin olive oil
  • 3 shallots (or 1 onion)
  • 1 carrot
  • A few sprigs fresh thyme
  • 3 garlic cloves
  • 3 tomatoes
  • 150g Puy or green lentils
  • 1 small bunch parsley
  • 150g spinach
  • Salt and freshly ground black pepper

What to do:

  • Fill the kettle and turn on. When boiled carefully pour into the jug and stir in the bouillon.
  • Peel the shallots or onion and finely dice.
  • Wash and peel the carrot, then finely dice.
  • Wash the thyme and spin it dry. Pick the leaves and reserve in a small bowl.
  • Peel the 3 garlic cloves and squeeze through the press.
  • Wash the tomatoes and dice.
  • Weigh the lentils then pour into the sieve and then rinse under running water.
  • Wash the parsley, spin dry and remove the tough stalks. Finely chop with the mezzaluna.
  • Wash the spinach in several changes of water, shake it dry over the sink, then slice the leaves into ribbons and the stalks into small pieces.
  • In the stockpot, warm 2 tablespoons of the oil over a medium-low heat. Add the shallots, carrot and thyme, and sauté gently for five minutes.
  • Add the garlic and tomatoes, and sauté for a minute more.
  • Tip in the lentils, stir, then add the stock and a little salt and pepper. Bring to a boil, reduce the heat and simmer for 25 minutes until the lentils are tender.
  • Add the parsley and spinach, simmer for another five minutes, season to taste and ladle into bowls. Trickle over a drop of oil and serve!

Notes: How many types of lentil are there? Do you need to soak lentils overnight? What’s a mezzaluna?

ourkitchengarden.net

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Mushroom and spinach omelette

This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! This recipe is almost a meal in itself…

ourkitchengarden.net

Fresh from the garden: eggs, spinach, mushrooms, garlic, chives, parsley, thyme
Recipe source: Melissa
Makes: 4 large omelettes (to feed about 24 people) 

Equipment:

  • Salad spinner
  • Bowls – large, 4 medium, small
  • Scissors
  • Fork, butter knife
  • 2 non-stick frying pans
  • A large wok
  • Wooden spoon
  • Garlic press
  • Tablespoon measure
  • Serving plates

Ingredients:

  • A large handful of mushrooms
  • A large bunch of spinach
  • A small handful: chives, parsley and thyme
  • 16 eggs
  • Flaked salt &black pepper
  • 50g butter
  • Olive oil

What to do:

  • Trim the mushrooms of any dirt and wipe clean with a damp piece of paper towel. Chop into thin slices and reserve in the medium bowl.
  • Peel the garlic clove and squeeze through the garlic press in to the mushrooms.
  • Wash the spinach in several changes of water, then shake dry. Roll up and chop into fine ribbons.
  • Wash and carefully dry the herbs, keeping then separate and picking off the leaves. Discard any stalks, and add the thyme to the mushrooms.Using the scissors, snip the chives and reserve in a small bowl. Finely chop the parsley and reserve in a separate bowl.
  • Break 4 of the eggs into each medium bowl, add a quarter of the chives and parsley to each, then whisk lightly with a fork and season with salt and pepper. 
  • Heat 25g butter and 2 tablespoons of olive oil in the wok over medium heat until foaming. Add in the mushrooms, thyme and garlic and carefully toss a few times to cover in the butter mixture. Sprinkle in a few pinches of salt, a grind of pepper, and then sauté until slippery.
  • Add a quarter of the chopped spinach to the wok and heat through until wilted and the liquid has cooked off.
  • Add a quarter of the remaining butter to each of the 2 frying pans and then when foaming, pour one of the bowls of whisked egg mixture to each and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
  • The omelettes are cooked when the base is set, but is still slightly runny in the middle.
  • Slide a quarter of the mushroom and spinach mixture onto one half of one omelette, fold the other half over to form a half-moon and slice out on to your serving plate.
  • Repeat with the remaining 2 omelettes and the rest of the mushroomy spinach, and serve!

 Notes: In what other languages can you say omelette? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?

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Autumn fridge soup

Today dawned cold, rainy and most definitely autumnal after a month of lovely Indian summer… perfect soup weather! And no better excuse to clean out the scary fridge drawers of limp & sad veggies, and freezer of half-blocks of icy stock…

ourkitchengarden.net

Fridge soup: rocket, spinach, lentil goodness

Fresh (or not!) from the fridge: I used half a Spanish onion, a brown onion, a potato, a carrot, some very floppy spring onions, garlic, some rocket from about a week ago and some spinach stalks that I was saving for the chooks (sorry girls).
Recipe source: Melissa

 

Equipment:

  • 1 large, 1 med saucepans with lid
  • Kettle
  • Chopping board & knife
  • Peeler
  • Mandoline
  • Sieve
  • Measures – litre jug, cup
  • Colander
  • Bowls – big, med
  • Stick blender
  • Wooden spoon, ladle
  • Serving bowls
Ingredients:

  • 1 brown onion
  • ½ a Spanish onion
  • 3 soft spring onions
  • 1 tablespoon extra-virgin olive oil
  • 1 knob of butter
  • Flaked salt and freshly-ground black pepper
  • 2 cloves garlic
  • 1 large potato
  • 1 large carrot
  • About a litre of vegetable stock
  • A cup of red lentils
  • 3 bay leaves
  • A bunch of spinach stalks
  • A small handful of rocket (refreshed in a big bowl of cold water for 10 minutes…)

 

ourkitchengarden.net

Fridge soup, green all over

What to do:

  • Pour the stock into the medium saucepan with lid on and heat to a simmer. (I had to semi-thaw mine before I could get it out of the container…)
  • Half fill the kettle and set to boil.
  • Measure the lentils into the sieve and give them a good rinse under the cold water tap, discarding any discoloured lentils or little stones.
  • Peel the onions and dice. Peel off the first layer of spring onion, tail and then slice into small discs.
  • Heat the olive oil and butter together in the large saucepan and then add all the onions and a sprinkle of flaked salt, stirring to coat.
  • Peel the potato under running water and then slice finely using the mandoline. Add to the sweating onions.
  • Peel and chop or slice the garlic and add that in too with the bay leaves.
  • Peel and the grate the carrot straight into the saucepan.
  • Pour the hot stock into the large saucepan, add the lentils and then simmer for about 10 minutes until the potato & lentils are tender. You may need to add a little extra hot water from the kettle, depending on how big a bunch of veggies you have.
  • Meanwhile wash the leafy veg thoroughly (discarding any manky bits), shake dry and chop into bite-sized pieces. Add any stalks into the soup to start cooking first, and then add the chopped leaves. Cook for another 5 minutes to wilt the green veggies.
  • Taste the soup to check seasoning and then puree with the stick blender.
  • Ladle into bowls to serve and add a grind of black pepper to finish.
  • Eat with buttery toasted Lebanese bread, and feel all warm and sustainable, all at the same time…

Notes: Do you have to soak lentils? What’s the number one rule with the mandoline? What does sweating do to the onions?

ourkitchengarden.net

Fridge soup, toasted pita, paper…

 

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Silverbeet, spring onion and ricotta calzone

These folded pizzas are great with a homemade Napoli sauce served alongside (or even added to the filling before baking) – and you can even add prosciutto, ham or roast chicken at home. Mandatory is a leafy salad!

ourkitchengarden.net

Recipe sourceMelissa
Fresh from the garden: silverbeet or spinach, spring onion, lemon, garlic
Makes: 4 large calzone

Equipment:

  • Rolling pins
  • 2 large baking sheets
  • Chopping board & knife, scissors
  • Large frying pan
  • Garlic press, wooden spoon, tongs
  • Large bowl
  • Grater, microplane grater
  • Baking paper
  • Scales
  • Measuring cup
  • Pastry brush
  • Serving plates
Ingredients:

  • 2 recipes Hugh’s Magic Dough
  • Plain flour, for rolling out dough
  • 1kg spinach or silverbeet
  • 4 or 5 spring onions
  • 2 garlic cloves
  • 3 cups ricotta
  • 1 tub bocconcini
  • 50g parmesan
  • 1 lemon
  • Flaked salt & black pepper
  • Coarse polenta for dusting baking sheet
  • Extra-virgin olive oil

What to do:

  • Preheat oven to 230C.
  • Lightly dust the work surface and rolling pin with flour. Divide the dough into 4 and press and roll it out into 4 x large rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off adjacent edges to fold back over later.
  • Wash the spinach or silverbeet, shake dry and slice or cut the leaves from the stalks (leaving the stalks for the chooks), then slice the leaves into thin strips. Squeeze the garlic through the press. Wash the spring onions and strip the tough outer leaf away. Chop into 1cm pieces.
  • Heat the frying pan with 2 tablespoons of olive oil and add the garlic and spring onion, gently cooking for 30 seconds. Then add the strips of spinach & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze any moisture out with the back of the wooden spoon and place spinach in the large bowl.
  • Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the ricotta and season with salt and pepper.Grate the parmesan and add to the spinach, and using the microplane grater, zest the lemon into the mixture.
  • Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  • Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a rim and brush the tops with olive oil.
  • Bake for 15/20 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.

 ourkitchengarden.net

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Spinach soup with sour cream and crunchy croutons

This is such a lovely spring soup, verdant and vibrant! And made even more delicious by the addition of sour cream and crunchy croutons at the end.

ourkitchengarden.net

Fresh from the garden: potatoes, spinach, onions
Recipe source: Melissa, kitchen specialist at Bondi PS

Equipment:

  • Small saucepan
  • Chopping board & knife
  • Baking sheet
  • Scales
  • Bowls – 2 large, med
  • Garlic press
  • Potato peelers
  • Small stockpot
  • Wooden spoon
  • Measuring: jug,1/2 cup, tablespoon, teaspoon, ½ teaspoon
  • Stick blender
  • Ladle
  • Teaspoons
  • Serving bowls

 

 

Ingredients:For the croutons

  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • Half a loaf sourdough of bread
  • 2 teaspoons salt
  • 1/4 teaspoon ground cayenne
  • 1/2 teaspoon ground black pepper

For the soup

  • 1 tablespoon olive oil
  • 1 brown onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1 litre vegetable or chicken stock
  • 1kg all-purpose potatoes
  • 2 bunches spinach
  • Flaked salt & black pepper
  • 1/2 cup sour cream

What to do:

  • Preheat the oven to 200C.
    Wash the spinach in several changes of water and shake dry. Trim the stems and then slice stems and leaves into pieces 2cm wide.
  • Peel, halve and coarsely chop the onion. Squeeze the garlic through the garlic press. Wash and peel the potatoes and chop into 2cm cubes.
  • Heat the oil in stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock and bring to the boil. Add potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is tender.
  • Meanwhile, carefully melt the butter in the small saucepan.
  • Remove the crust from the half-loaf of bread and then slice the bread into cubes.
  • Combine the melted butter and tablespoon of olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a baking sheet. Bake until croutons are golden, about 10 minutes.
  • Add spinach to the soup and cook for 2-3 minutes or until the spinach wilts.
  • Using the stick blender, whizz the soup until smooth. Taste and season with salt and pepper.
  • Ladle soup among serving bowls. Top with half a teaspoon of sour cream and a sprinkle of croutons.

Notes: What is an all-purpose potato? What does cumin smell like?

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Beans and greens

Soaking dried beans and then cooking them the next day is such a rewarding experience – and these simple accompaniments make the beans a lovely cool-night dish. Serve with crusty sourdough or even a little steamed rice for a lovely midweek meal…

Our Kitchen Garden

From the garden: sage, spinach, silverbeet, chard, beetroot leaves, mustard greens, kale

Recipe source: Melissa, kitchen specialist Bondi PS

Equipment:
  • Bowls – large, heatproof
  • Colander
  • Medium saucepan
  • Large frying pan & lid
  • Kitchen towel
  • Measures: cup, tablespoon
  • Chopping board & knife
  • Serving bowls

Ingredients:

  • 250g dried cannellini beans
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • Cooking salt, flaked salt & pepper
  • 6 garlic cloves
  • 5 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried chilli flakes
  • 1 large bunch of greens (such as spinach, silverbeet, mustard greens or kale)
  • 1 cup vegetable stock
  • 1 teaspoon red wine vinegar

What to do:

  • The night before, place your dried beans in the large bowl and fill the bowl with cold water well over the beans, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of your lesson, drain the beans into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel the garlic cloves and add 3 of them, whole, to the saucepan. Also add the branch of sage, a teaspoon of cooking salt & grind of pepper. Set on a low heat with the lid on and simmer until beans are soft, probably about 2o minutes.
  • Thinly slice the remaining 3 cloves of garlic.
  • Wash the green leaves and shake dry. Remove any thick stems, and cut the leaves into 3cm ribbons. You can leave any baby spinach leaves whole.
  • Heat 4 tablespoons of the olive oil in the large frying pan over medium heat.
  • Add the garlic and chilli flakes and stir until the garlic is pale gold, about 1 minute. Add the greens by large handfuls and stir just until beginning to wilt before adding more, tossing with the tongs to coat with oil.
  • Add the stock, cover with the lid, and simmer until the greens are just tender, adding a little cannellini bean cooking liquid in spoonfuls if dry.
  • When the beans are soft, turn off the heat and let them cool slightly in the water.
  • Set the colander over the clean heatproof bowl and carefully pour the beans and their liquid in to drain. Add the beans to the greens and then simmer uncovered until the liquid is almost absorbed for about 2 minutes.
  • Stir in 1 teaspoon vinegar. Season with salt and pepper, taste and add more vinegar if desired; drizzle with remaining tablespoon of oil and divide into serving bowls.
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