- 1 bunch Swiss chard
- 1 bunch rainbow chard
- 1 bunch green kale
- 60ml extra virgin olive oil
- 2 cloves of garlic, thinly sliced
- 2 anchovies, finely chopped
- 1 long red chili, seeds removed and finely chopped
- Sea salt, for seasoning
- Juice of half a lemon
Separate leaves from the stems of the winter greens, and slice half the stems into a 1cm pieces (discard the rest). Wash leaves and stems separate removing all grit.
Bring a large pot of salted water to the boil. Blanch stems for around 1 minute, remove from the pan and refresh in ice water. Follow the same step for leaves but only blanch for 30 seconds.
Drain the greens thoroughly in a colander, removing as much moisture as possible.
Heat a large frying pan to a medium heat and add garlic, chili, anchovy and olive oil. Fry slowly, to infuse the flavours into the oil.
As the garlic is just turning brown add the stems and fry for 1 min. Turn up the heat and add the leaves making sure to toss and coat them.
Once the greens are wilting and heated through, add sea salt to taste and the juice of half a lemon.