Recipe

Spinach & broccoli caponata

by Ursula Ferrigno

A Sicilian-inspired take on the familiar side dish

Most people will be familiar with the better-known aubergine caponata. When I stumbled across this dish in Palermo, I was so thrilled. Although an ancient dish, this is very much in keeping with the green revolution that we are witnessing. I can say that there is quite simply no finer way of enjoying greens. Leftovers can be enjoyed cold the next day and taste so good after the extra marinating time. Mop up the juices with some good bread.

Ingredients

200g swiss chard, chopped
200g spinach, chopped
125g Tenderstem broccoli, trimmed
3 celery sticks (the whiter the better), chopped
200g spring greens or cabbage, chopped
1 tbsp capers
3 garlic cloves, thinly sliced
Grated zest of 1 unwaxed lemon
1 tbsp red wine vinegar
3 tbsp fruity extra virgin olive oil (preferably Sicilian)
Lemon wedges and country bread to serve

Method

Put all the vegetables in a large saucepan. Add a little water (about 200ml) to prevent burning and gently cook over medium heat for 8 mins. The vegetables should all be al dente.

Drain the vegetables, add them to a serving bowl and dress with the remaining ingredients. Garnish with lemon wedges and serve with country bread for mopping up the delicious juices.

Recipe: Ursula Ferrigno
Image: John Holship