Big Plate of Greens with Parmesan
This is my favourite single gal meal. When I’m cooking for myself and I want something quick and healthy, it’s hard to go past a big plate of greens.
Sometimes I spice things up with a small handful of toasted pine nuts or almonds. But mostly I enjoy the greens on their own with a little garlic, a squeeze of lemon and some parmesan shavings. Oh, and a massive pot of lemon grass and ginger tea.
I’ve used cavalo nero, or black Tuscan cabbage in the picture above, but you can use whatever greens you have access to. Some spinach can be lovely, or I love the inky greenness of curly kale.
enough for 2
takes: 10 minutes
2 cloves garlic, finely sliced
2 large bunches cavalo nero, coarsely chopped into fat ribbons
lemon juice
2 handfuls shaved parmesan cheese
1. Heat a few tablespoons of olive oil in a large frying pan.
2. Cook garlic over a medium high heat for about 30 seconds or until starting to brown.
3. Add greens and continue to cook stirring for a few minutes until they are just wilted.
4. Remove from the heat. Taste and season with salt, pepper and a little lemon juice.
5. Serve hot with shaved parmesan.
Variations
dairy-free / vegan – skip the parmesan and replace with some toasted nuts such as pinenuts or almonds.
carnivore – serve as a side dish to a roast leg of lamb OR serve with finely sliced proscuitto or cooked sausage scattered over the top.
vary the greens – see recipe intro for ideas.
add protein – a fried or poached egg can be a lovely accompaniment. Or serve as a side to roast meats. Or toss in a can of drained beans or lentils to heat through at the end.
carb lovers / more substantial – toss in cooked pasta and some butter.
paleo (gluten, grain + dairy-free) – serve poached egg instead of cheese.
change the cheese – lovely with a sharp goats cheese or a piquant blue crumbled over.
more veg – soften an onion first and add extra greens.
change the cooking method – simmer the greens in boiling water until tender. Drain and toss in some extra virgin olive oil, the lemon juice and parmesan.
Problem Solving Guide
too dry? – drizzle with a little extra virgin olive oil.
greens too chewy – some greens such as kale and cavalo nero tend to need more time than something like spinach. Cook a little longer – if it’s starting to burn add a splash of water to help it steam. Or next time, cut into finer ribbons so they cook more quickly. The other option is to cook in boiling water for a few minutes to soften and then proceed with the pan frying method.
looks like way too much food – it’s amazing how the greens shrink down when cooked. It’s almost impossible to overeat green veg – so don’t stress.
Waste Avoidance Strategy
garlic – pantry in the dark or a brown paper bag to prevent sprouting.
cavolo nero – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.
lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.
parmesan cheese – keeps for months in an airtight container in the fridge.
Serving Suggestions
Makes a wonderful vegetable side dish as a change to serving a green salad.
You could also finely chop the cooked greens and toss through hot pasta with a little more olive oil and lots of finely grated parmesan.
Leftover Potential:
OK. Gently reheat in a fryingpan for a few minutes.
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