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Sauteed greens with currants

A superfood side low in fat and bursting with fresh flavours.

0:20

To prep

 0:15

To cook

 9

Ingredients

 EASY

Difficulty

 6

Servings

 0

Average rating

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Sauteed greens with currants

Taste Magazine - August 2014 , Page 95
Recipe by Katrina Woodman

Photography by Al Richardson

  • Ingredients
  • Nutrition
Energy
140kJ 		Fat saturated
0.30g
Fat Total
2.00g 		Carbohydrate sugars
2.00g
Carbohydrate Total
2.00g 		Dietary Fibre
2.00g
Protein
1.00g 		Cholesterol
mg
Sodium
102.00mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Combine the currants and vinegar in a small bowl. Set aside for 10 minutes to develop the flavours.

  2. Step 2

    Heat the oil in a frying pan over medium-low heat. Add the onion. Cook, stirring, for 3 minutes or until soft. Add the garlic and chilli. Cook, stirring, for 1 minute or until aromatic. Stir in the currant mixture for 1 minute or until the liquid has almost all evaporated.

  3. Step 3

    Add silverbeet to the pan. Cook, covered, for 2 minutes or until starting to wilt. Stir in the spinach. Cook, covered, for 2 minutes or until starting to wilt. Uncover and cook for a further 2 minutes or until the vegetables are just tender. Season with pepper. Serve with the lemon wedges.

Swap the red wine vinegar with balsamic for a stronger, sweeter flavour. Also change the currants to dried cranberries (craisins), the chilli to toasted cumin seeds and replace the silverbeet with kale, cooking until tender.

You could also top this dish with toasted pine nuts, but check the nutritional information on the packet to make sure they are suitable for your dietary needs.

Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our warm salad and pasta collections.

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