One by Anna Jones

Author:Anna Jones
Language: eng
Format: epub
Publisher: HarperCollins Publishers

Ten simple greens ideas

Easy chard pasta (serves 2)

Cook 200g pasta according to the packet instructions. Meanwhile, separate the leaves and stalks of 150g chard. Finely chop the stalks and fry in a pan with a glug of olive oil for 3 minutes. Add a finely chopped clove of garlic and the zest of a lemon and cook for a minute more. Tear the leaves and add these to the pan with a few tablespoons of water from the pasta pan and cook until wilted. Mix 100g ricotta (use a dairy-free one if you’re vegan) with salt, pepper and the juice of half the zested lemon. Drain the pasta and reserve a mugful of the pasta water. Toss the pasta with the chard, reserved water and ricotta. Serve with nutmeg grated over.

Kale pesto (serves 4)

Heat 4 tablespoons extra virgin olive oil in a frying pan. Fry 2 peeled and smashed cloves of garlic until beginning to colour at the edges. Transfer to a food processor with 500g shredded kale, a pinch of dried chilli flakes and 75g toasted almonds. Pulse a few times then, with the motor running, slowly pour in 75ml extra virgin olive oil. Season with salt and pepper and lemon juice. Serve over pasta or on toast with lemony white beans.

Greens on toast (serves 2)

Separate the leaves from the stalks of 1 small head of cavolo nero. Finely chop the stalks, roughly tear the leaves. Heat 1 tablespoon of oil in a frying pan and add 1 chopped red chilli and the stalks. Fry over a medium heat until tender, then add the leaves and fry for 5 minutes until wilted. Squeeze over the juice of a lemon, season and serve on slices of toasted sourdough with grilled tomatoes or a dollop of yoghurt.

Kale chips (makes enough for 4)

Tear 200g washed curly kale into large chip-sized pieces and discard the stalks. In a bowl, whisk together 1 teaspoon miso paste, 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 tablespoon maple syrup, the juice of a lime and 3 tablespoons sesame seeds. Transfer the kale to a large mixing bowl then pour over the miso mixture. Scrunch together with your hands. Lay the dressed kale over two large baking sheets lined with baking parchment, ensuring the kale is spaced out in an even layer. Bake the kale in an oven heated to 120°C/100°C fan/gas ½ for 30 minutes. Turn the oven off. Remove the sheets, loosen the kale with a spatula and return to the oven for 30 minutes to crisp up. Keep in an airtight container for up to a week.

Greens fritters (serves 2)

Shred 350g leftover cooked greens (Brussels sprouts, kale, spring greens and chard all work well). Mix in a bowl with 350g leftover cooked potato or mashed potato, 1 finely chopped clove of garlic and the zest of a lemon. Crumble in 50g feta (use a dairy-free one if you’re vegan) and stir in 50g breadcrumbs. Heat a splash of olive oil in a large frying pan and fry tablespoons of the mixture, pressing down to form little patties.

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