Lennox Hastie’s simple greens with lemon dressing recipe

When cavolo nero meets the intense heat of a hot pan or grill, it sings, producing a slight char that’s enlivened with a simple dressing of fried garlic, chilli, and lemon.

Greens with lemon dressing. Picture: Nikki To

I simply love greens – especially Tuscan cabbage or “cavolo nero”, which translates to “black cabbage” in Italian, a nod to its dark green leaves. Like other kale varieties, the leaves of this brassica are slightly bitter when raw, but they have an ­intrinsic sweetness that is brought out by ­cooking. When cavolo nero meets the intense heat of a hot pan or grill, it really sings. The slight char is balanced by an amazing, almost smoky sweetness that’s enlivened with a simple dressing of fried garlic, chilli, and lemon.

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RECIPE: Greens with lemon dressing

Ingredients

• 1 bunch of cavolo nero or kale
• Olive oil
• 2 cloves garlic, finely sliced
• ½ red chilli, finely sliced
• Zest and juice of ½ lemon
• Sea salt

Method

1. Wash the kale, removing the woody stem. Fire up your barbecue. Spray the kale lightly with olive oil and grill for 2 minutes until lightly charred; season with sea salt and remove to a clean bowl. Alternatively, use the stove: put a large, heavy-based frying pan on a medium-high heat and add 10ml extra-virgin olive oil; when smoking, add the kale. You may need to cook it in two or three batches depending on the size of your pan – otherwise it may steam and wilt. The aim is to char and scorch the kale a little bit. Don’t be alarmed if the moisture from the kale reacts with the hot oil to produce a small flame – it’s all part of the theatre. In a separate pan heat 50ml of olive oil; add the garlic and chilli and fry until lightly crisp and golden. Allow to cool slightly before adding the lemon zest and juice. Toss with the greens and serve immediately. Serves 3-4