Spinach & broccoli caponata
Ursula Ferrigno
An incredibly simple warm salad or side dish from Palermo, packed with greens
Recipe Meta
Prep
10 mins
Cook
8 mins
Serves
4
Difficulty
Easy
Ingredients
- 200g swiss chard, chopped
- 200g spinach, chopped
- 125g Tenderstem broccoli, trimmed
- 3 sticks of celery (the whiter the better), chopped
- 200g spring greens, chopped
- 1 tbsp capers
- 3 cloves of garlic, 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 a 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 bread for mopping up the delicious juices.
Image: Stuart Ovenden
