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Chargrilled greens with green chilli

Name: Chargrilled greens with green chilli recipe
Yield: 8
Ingredients: 100g long green chillies; 2 bunches cime di rapa (or leafy Asian greens or Italian bitter leaves); 20.00 ml extra virgin olive oil; 40.00 ml baby capers; 3 garlic cloves, finely chopped; Steamed rice, to serve; 1/4 bunch chives; 50g chilli; 5g ginger; 2 makrut lime leaves, thinly sliced; 2 long green shallots, green part only, finely chopped; 40.00 ml extra virgin olive oil; 20.00 ml rice wine vinegar

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P87 Chargrilled greens with green chilli

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by Mitch Orr

MITCH ORR, KILN HEAD CHEF

Jan 03, 2023

While this recipe requires a lot of patience, it's well worth the wait!

100g long green chillies
2 bunches cime di rapa (or leafy Asian greens or Italian bitter leaves)
1 tbs extra virgin olive oil
2 tbs baby capers
3 garlic cloves, finely chopped
Steamed rice, to serve

Fermented chilli dressing

1/4 bunch chives
2 1/2 tbs (50g) fermented green chillies
1cm (5g) ginger, peeled, chopped
2 makrut lime leaves, thinly sliced
2 long green shallots, green part only, finely chopped
2 tbs extra virgin olive oil
1 tbs rice wine vinegar

Method

1.

To make fermented chillies, place 100g long green chillies (including seeds) in a food processor and whiz until smooth. Place in a glass container (with a lid) with 1/2 tsp salt. Stir to combine, then cover and stand in a warm place for 10 days. ‘Burp’ (open and close lid again) every 2 days.
2.

For the fermented chilli dressing, blanch chives in a small saucepan of salted boiling water for 3 minutes. Refresh in iced water. Drain and squeeze excess water out. Whiz chives, 2 1/2 tbs fermented green chillies, ginger, lime leaves, shallot, oil and vinegar in a food processor until smooth. Season with salt flakes.
3.

Preheat a large chargrill pan or barbecue chargrill plate to high heat. Blanch cime di rapa in a large saucepan of boiling water for 2 minutes. Refresh in iced water. Drain, then season with salt flakes. Chargrill cima di rapa for 5 minutes, turning, until charred. Set aside.
4.

Meanwhile, heat olive oil in a small frypan over medium-high heat. Add capers and cook for 1-2 minutes until crisp and light golden. Remove with a slotted spoon. Add garlic and cook for 1 minute or until golden and crisp.
5.

Toss cima di rapa with fermented chilli dressing. Sprinkle with crispy capers and garlic and serve with rice.