What you need
- 1 bunch of silverbeet
- 1 bunch of chickory
- 2 handfuls of rocket leaves – washed
- Extra virgin olive oil
- 1 crushed garlic clove
- Juice of 1 lemon
- Salt and peper
Serves 4 – 6
What to do
Cut off and discard any damaged stems from the chickory and the silverbeet. Wash leaves thoroughly. Cut off the thick stems and slice in half lengthwise.
Bring a large pot of water to boiling.
Add the stems only and boil for 2 minutes, then add chickory leaves and boil for 3 minutes. Add the silverbeet leaves and boil for a further 2 minutes.
Drain and put aside.
Heat the oil in a fry pan on low heat then add the crushed garlic stir and cook for 2 minutes.
Add the washed rocket leaves to the fry pan and cook briefly until rocket has just wilted. Remove from heat and add the lemon juice.
To serve, place the drained chickory and silverbeet in a bowl.
Add the rocket leaves including the oil and lemon juice and season with salt and pepper.
Best eaten warm or at room temperature.