Don't forget your greens over the cool months. This braised vegetable dish is the perfect accompaniement to stews and roast meat dishes.
1/4 cup extra virgin olive oil
1 small red onion, finely diced
10 cloves garlic, finely chopped
2 anchovy fillets, finely chopped
2 dried long red chillies
1 cup chicken stock
1 bunch cavolo nero, stems removed, roughly chopped
1 bunch silverbeet, stems removed, roughly chopped
1 tbsp lemon juice
sea salt and freshly ground black pepper
small handful pine nuts
freshly shaved parmesan, to serve
Heat the oil in a large, heavy-based saucepan over a low heat. Add the onion, garlic, anchovy and chilli and cook, stirring until the onion and garlic start to colour.
Add the stock, cavolo nero and silverbeet and stir to combine.
Cover and simmer, stirring regularly for about 25 minutes or until the leaves are very tender. Add the lemon juice and season to taste.
Scatter over pine nuts and parmesan, drizzle with olive oil, then serve.
• Don't be afraid to allow the greens to discolour as they cook.
• They will not stay a vibrant green but taste so much better when they've been cooked slowly like this.Great served with Neil Perry's chicken with olives and sage.