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  • Seasonal local food recipe No.223 – Jamie’s and Ami’s flavoured greens

    Posted on April 5th, 2014 charlotte No comments

    This week’s recipe comes from chef Ami Phillips at Relish Food & Drink in Wadebridge. A couple of days ago she created platters of antipasti for the lunchtime menu using the contents of a Camel CSA veg box. Everybody wanted some!
    relishfood&drink-menu-camelcsa-030414
    Ami is a graduate of Jamie Oliver’s Fifteen Cornwall restaurant at Watergate Bay. Her food is heavily influenced by Italian cooking and she’s been at Relish for 15 months. She got this recipe while working at Fifteen. It can be done using any type of greens, but is a great use for chard.

    Serves: 4
    Preparation /cooking time: 15 minutes

    Ingredients
    4 large handfuls of chard or other greens
    3 large cloves of garlic
    1 red chilli
    olive oil
    knob of butter
    relishfood&drink-antipasti-camelcsa-0304142-3 tbsp balsamic vinegar
    sea salt
    black pepper

    Method
    Trim and wash your chard thoroughly. Run a knife down the length of any stalks to ensure faster, more even cooking.

    Blanch for 2 minutes in boiling salted water. Tougher winter greens may need longer cooking. Then refresh under cold running water, drain well and set aside.

    Grate the garlic cloves, de-seed the red chilli and dice it finely, then put it all in a bowl and cover with olive oil. Heat a frying pan, melt a good chunk of butter and add the chilli and garlic mixture, stirring over a low heat so as to not add colour. Add the chard  and 2-3 tablespoons of balsamic vinegar, Cornish sea salt and freshly ground black pepper to taste. Once everything is piping hot, serve!

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