Greens are good, but sometimes we’re left with a couple of items in our crisper we’re just not too sure what to do with.. Luckily, the folks at JT’s Fruit & Vegetable Supply have pulled together this simple dish to help get the most out of those delicious greens!
1 chopped onion
1 crushed garlic clove
Butter and olive oil
2 cups chicken stock (or vegetable stock to keep it veg friendly)
1/2 bunch chopped Cavallo Nero
1 cup of peas
1/2 bunch chopped continental parsley
Zest of 1 lemon
1. Heat a small amount of butter and olive oil in a large saucepan or deep skillet. Add onion and garlic and cook until really soft. Add Cavallo Nero and stir to coat with onions. 2. Add peas if using fresh Add stock and bring to boil. Reduce to a simmer and add parsley and lemon zest.
3. Let this simmer until the stock has reduced by at least two thirds. Meanwhile, in a separate pan, melt a small amount of butter and add some olive oil and pan fry gnocchi to serve with Cavallo nero.
4. Top with some grated parmagiano.
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