Greens inna pan

 If you have a profusion of greens you can't use up in a recipe, or you're just looking for a side dish to increase your intake of greens, this is a delicious option. It goes well as a base for eggs in a brunch or breakfast plate.

Number of portions 2 

Serving size ~244 g

~295 calories per serving

QUICK

Experienced cook 15 minutes

Novice cook 22 minutes

LHSS Score 7.1 / 10

1 bunch greens (8oz) (beet tops, chard, spinach, and turnip greens), stems sliced thin, leaves cut into strips

1 small onion (4oz/115g)

¼ cup vegetable oil (olive, whatever)

Pinch of salt

½ cup stock (chicken, vegetable, whatever)

Juice from ½ lime

OPTIONAL a pinch of red pepper flakes

1. Poach the onion in the oil until it becomes soft. Add the sliced stems (if there are any).
2. Note that any browning at this stage is good - it will add flavour.
3. Once the stems are soft add the leaves and the pinch of salt. Sautée until the leaves wilt, then add the broth. Keep stirring until a quarter of the broth has evaporated.
4. Squeeze over the lime, toss one last time, then serve immediately.