Adam Liaw’s greens with preserved lemon
Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
Ingredients
4 tbsp olive oil
3 cloves garlic, thinly sliced
6 spring onions, cut into 5cm lengths
1 bunch broccolini, cut into 5cm lengths
1 bunch asparagus, cut into 5cm lengths
2 choy sum, cut into 5cm lengths
¼ of a preserved lemon, very thinly sliced
salt, to season
1 tbsp red wine vinegar
2 tbsp parsley, roughly chopped
Method
Step 1
Heat a large frying pan over medium heat and add the olive oil and garlic. Fry for about a minute until the garlic is fragrant, then add the remaining ingredients except the salt, vinegar and parsley and increase the heat to high.
Step 2
Press the greens against the pan and fry for about 3 minutes without moving the pan until the greens start to caramelise. Season well with salt and toss the greens in the pan for a further minute or two until they are cooked through. Toss through the vinegar and parsley, then serve.
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Adam Liaw’s snapper and chorizo cataplana
You could think of a cataplana as a light, summery stew. While it’s traditionally made in a lidded dish of the same name, any large, low casserole – or even a wok – is fine.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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