After arriving home from Thailand today, I had a raging craving for simple, tasty greens. But after 20 hours of car trips, plane trips, airports, queues, and no sleep, anything involving more than one pan or more than 3 minutes was not going to happen.
I knocked this up in a few minutes, managed to restrain myself for 20 seconds to take a quick photo and then dove straight in. It was glorious. Slightly charred broccoli and nutrient-dense silver beet generously dressed in olive oil, sea salt and tahini was exactly what I needed.
If I had some leftover meat, I would've thrown that in too. Or some crushed almonds, walnuts or sunflower seeds for crunch with a squeeze of lemon. Will do that next time!
i n g r e d i e n t s
- 1 head of broccoli
- 2 bunches of silver beet or swiss chard
- olive oil
- sea salt
p r e p a r a t i o n
- Heat a large non-stick fry pan over a medium-high heat. Finely slice the broccoli stalks and roughly chop the dark green tops. Throw straight into the pan and leave it to soften/toast, stirring occasionally. (If you don't have a non-stick pan, add a little coconut oil or butter to the pan).
- While the broccoli is cooking, tear the leaves of the silver beet into pieces. Once the broccoli is softened and lightly golden, reduce the heat to low, throw the silver beet leaves into the pan and stir until wilted.
- Take the pan off the heat, pour over a good splash of olive oil, a drizzle of tahini and a good pinch of sea salt. Toss to combine and eat!
Serves 2 - 4.