Sauteed Greens With Currants
Ingredients
- Currants - 1 tbs
- Red wine vinegar - 1 tbs
- Extra virgin olive oil - 2 tsp
- Small brown onion, halved, thinly sliced - 1
- Garlic clove, thinly sliced - 1
- Dried chili flakes - 1/4 tsp
- Silverbeet, stems removed, coarsely chopped - 1 bunch
- English spinach, stems removed, coarsely chopped - 1 bunch
- Lemon wedges - To serve
Instructions
- Combine the currants and vinegar in a small bowl. Set aside for 10 minutes to develop the flavors.
- Heat the oil in a frying pan over medium-low heat. Add the onion. Cook, stirring, for 3 minutes or until soft. Add the garlic and chili. Cook, stirring, for 1 minute or until aromatic. Stir in the currant mixture for 1 minute or until the liquid has almost all evaporated.
- Add silverbeet to the pan. Cook, covered, for 2 minutes or until starting to wilt. Stir in the spinach. Cook, covered, for 2 minutes or until starting to wilt. Uncover and cook for a further 2 minutes or until the vegetables are just tender. Season with pepper. Serve with the lemon wedges.