Entertaining

Grilled greens with pecorino, garlic and chilli

Name: Grilled greens with pecorino, garlic and chilli recipe
Yield: 6
Ingredients: 2/3 cup (160ml) extra virgin olive oil, plus extra to drizzle; 4 garlic cloves, thinly sliced; 1 long red chilli, thinly sliced; 1 bunch cavolo nero, washed & trimmed, hard inner stem removed on larger leaves; 2 bunches English spinach, washed & trimmed; 1 bunch mint, leaves picked; Juice of 1 lemon; 100g crumbled pecorino, to serve

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by Phoebe Wood

Nov 21, 2020

This simple side adds a pop of colour to any dining table.

2/3 cup (160ml) extra virgin olive oil, plus extra to drizzle
4 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
1 bunch cavolo nero, washed & trimmed, hard inner stem removed on larger leaves
2 bunches English spinach, washed & trimmed
1 bunch mint, leaves picked
Juice of 1 lemon
100g crumbled pecorino, to serve

Method

1.

Heat oil in a small saucepan over low heat. Add garlic and chilli and cook, stirring, for 6-8 minutes until fragrant and garlic and chilli are lightly golden. Remove from heat. Heat a chargrill or barbecue to high heat. Drizzle cavolo nero lightly with extra oil and place on the grill in a single layer. Cook, turning, for 3-4 minutes until wilted and lightly charred. Remove from chargrill and place in a large heatproof bowl. Drizzle spinach lightly with extra oil and add spinach to the grill. Cook for 2 minutes or until spinach has just wilted. Add mint leaves in the final minute of cooking.
2.

Place spinach and mint in the bowl with the cavolo nero, and pour over the garlic and chilli oil and lemon juice. Season with salt and pepper, and using tongs, toss to coat completely in the oil. Arrange on a serving platter and scatter over crumbled pecorino and serve at room temperature.