Sichuan rice bowls with wild greens

Name: Sichuan rice bowls with wild greens
Yield: 4
Ingredients: 50.00 ml extra virgin olive oil, plus extra to drizzle; 1 large onion, finely chopped; 1 1/4 tsp Sichuan peppercorns, lightly crushed; 6 long dried red chillies, torn; 5 star anise; 8 garlic cloves, crushed; 5cm piece of ginger, finely grated; 200g bacon or fresh pork belly, finely chopped; 2 1/2 tsp rapadura sugar (from health food stores); 300g green kale, leaves picked; 300g young radish leaves, turnip leaves or English spinach, coarsely chopped; 1 1/4 tsp unrefined salt; Juice of 1 lemon; 1000.00 ml cooked brown rice

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Nourish yourself with these spicy bowls packed with spring veggies, taken from Matt and Lentil Purbrick's new book, Grown & Gathered.

2 1/2 tbs extra virgin olive oil, plus extra to drizzle
1 large onion, finely chopped
1 1/4 tsp Sichuan peppercorns, lightly crushed
6 long dried red chillies, torn
5 star anise
8 garlic cloves, crushed
5cm piece of ginger, finely grated
200g bacon or fresh pork belly, finely chopped
2 1/2 tsp rapadura sugar (from health food stores)
300g green kale, leaves picked
300g young radish leaves, turnip leaves or English spinach, coarsely chopped
1 1/4 tsp unrefined salt
Juice of 1 lemon
4 cups cooked brown rice

Method

1.

Heat oil in a large cast-iron frypan or wok over medium heat. Fry onion, Szechuan pepper, chilli and star anise, stirring, for 5 minutes or until the onion is soft but not browned.
2.

Add garlic, ginger, bacon and sugar, and cook, stirring, for 2 minutes or until the garlic begins to brown.
3.

Add greens and salt, cover and cook for 2-3 minutes, then add 2 tbs water to pan and stir.
4.

Cover and cook for a further 1 minute or until combined. Uncover, then stir-fry until all the liquid has evaporated and greens have completely collapsed.
5.

Remove from heat, drizzle with oil and lemon juice. Divide rice among serving bowls and top with greens.