Wednesday, January 18, 2012

wilted greens with parmesan

wilted greens with parmesan
serves 1

My favourite greens  for this dish are either kale or cavalo nero (also known
as Tusan cabbage) but it’s also lovely with plain old spinach or silverbeet.
It is one of my all time favourite single gal meals.  Quick and easy and so,
so good for you. It’s also surprisingly versatile.
The cheese can be substituted with all manner of things. Sometimes I  poach an  egg,  or just toast  some  pinenuts  to sprinkle on  top.  If  I’m craving a fish hit I’ve also been  known to toss  through  a can of sardines
– but I appreciate  this isn’ t for everyone. It can also be a great way to use
up leftover ragu or even risotto.
1-2 cloves garlic, peeled  & finely  sliced
1 bunch or about 4 large handfuls cavalo nero (or other greens – see note above)
1/2 lemon
1 handful grated parmesan cheese
Heat 2 tablespoon olive oil in a large frying pan or saucepan over a medium high heat. Add garlic and cook until it just starts to brown. Add greens and stir fry until just wilted.
Remove from the heat. Squeeze through a little lemon juice. Taste
and season. Serve on a warm plate with parmesan sprinkled over and extra lemon on the side.

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