Prep time 20 mins | Cook time 30 mins
4
Spring, Winter
Get the biggest pot you have or halve the recipe! As the cooler months end Spring kicks in, there’s a great cross of produce with amazing Broccoli, Zucchini coming to force and dark leafy greens at their best. Whip up a big pot of this and have it in the fridge all week to top grilled sourdough or dish up with fish, meats or through pasta.
This recipe was made in collaboration with our friend Tom Walton .
Ingredients
- ¼ cup olive oil
- 2 medium zucchini, thickly sliced
- 1 head broccoli, roughly chopped – stalk and all
- 1 brown onion, sliced
- 1 clove garlic, roughly chopped
- Large pinch dried chili flakes
- ½ bunch each cavolo nero and silverbeet, roughly sliced
- 1 x 400g tin butterbeans
- 8 slices sourdough
- Olive oil to drizzle
- 1 small block parmesan, to grate
Method
- Place a large pot over medium-high heat and add the olive oil, onion, broccoli, zucchini, garlic, chilli and a good pinch of salt. Cook, stirring, for 2 minutes then add the leafy greens and a little more salt and cover with a lid to wilt the veggies for 4-5 minutes. Give them a stir and continue to cook, covered until they become softened about 8-10 more minutes.
- Add the butterbeans to the pot with a little of the juice from the can and stir through. Adjust the seasoning to taste and keep it hot.
- Drizzle the sourdough with a little olive oil and grill to get it crisp and golden. Serve the greens and spoon over the sourdough with parmesan shaved over to serve.