Use any greens that you prefer. Swiss chard, Tuscan kale and escarole work well.
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1 375 g (12 oz) bunch Swiss chard
1/2 bunch Tuscan kale
1 head escarole lettuce
2 tbsp olive oil
1/2 cup chopped onions
1 tbsp chopped garlic
1/2 tsp grated lemon rind
Salt and freshly ground pepper
Remove and discard ribs and stems from Swiss chard and kale leaves. Remove base of escarole and separate into leaves. Discard and cut leaves into 1/2-inch-wide ribbons.
Bring a large pot of salted water to a boil over high heat. Add leaves and boil for one minute or until leaves are wilted. Drain and reserve.
Heat olive oil in a frying pan over medium heat. Add onions and garlic and fry for two minutes, or until garlic is golden and onion is softened. Add reserved greens and grated lemon rind and sauté together for five minutes or until flavours are combined and leaves are cooked. Season with salt and pepper to taste.