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Braised greens

Braised greens

Braised greens

With garlic and lemon

With garlic and lemon

Serves 4

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 194 10%

  • Fat 20.3g 29%

  • Saturates 2.9g 15%

  • Sugars 0.5g 1%

  • Salt 0.4g 7%

  • Protein 1.3g 3%

  • Carbs 1.6g 1%

  • Fibre 1.0g -

Of an adult's reference intake


  • 2 large handfuls of silverbeet
  • 2 large handfuls of chicory
  • olive oil
  • 2 large cloves of garlic , peeled and finely sliced
  • sea salt
  • freshly ground black pepper
  • 2 large handfuls of rocket
  • ½ lemon

recipe adapted from

Happy Days with the Naked Chef


  1. This is a really simple and tasty way to make greens less boring. Also, having a mixture of greens makes things much more appealing. I've used three types of greens, including rocket, which is always thought of as a salad leaf.
  2. Chicory is a slightly bitter-tasting green leaf which is excellent for braising. If you can't get hold of it then try substituting with any other type of green, like spinach, cabbage, cavolo nero, Chinese leaf, beet leaves, sprouting broccoli – whatever you fancy.
  3. Half fill a large pot with salted water, bring to the boil and add your silverbeet and chicory. Cook for 2 or 3 minutes until the greens are tender, or al dente, then drain in a colander.
  4. To your empty pan add 4 large lugs of olive oil and the garlic. Fry the garlic until lightly coloured, then throw in your cooked chicory and silverbeet. Season and stir around to coat in all the lovely flavoured oil.
  5. After 1 minute, remove from the heat, add the rocket and squeeze in the lemon juice. Stir once more, check the seasoning again, and serve immediately. Great with grilled meats or scallops, or even served cold on an antipasti plate.

Watch the video: Collard Greens - Southern Style Soul Food (October 2021).