Sweet and sour greens with ricotta and pine nuts

Serves 4

Ingredients:

2 bu. greens (rainbow chard, cavolo nero or a mix of both)

1/4 cup extra virgin olive oil plus more for drizzling

1 stalk green garlic, minced or 2 cloves garlic, minced

1/2 onion, diced

1 stalk celery, diced

20ish leaves of sage

75g sultanas or currants

1-2 tbls. red wine vinegar

pinch chili flakes (optional)

20g toasted pine nuts

50g ricotta

black pepper

Fresh lemons for zesting

To serve on toast (optional):

Thick slices of sourdough

1 clove garlic for rubbing on the toast

olive oil

Method:

Firstly bring a large pot of salted water to the boil. Add the reinbow chard stalks (if using) and cook those for 5 minutes before adding the greens in. Cook greens and stems a further 2-3 minutes and then drain and set aside.

Sautee the garlic, onion and celery in a wide sautee set over medium heat in the olive oil. Add a pinch of salt and cook until this starts to brown. Add in the sage and the sultanas and stir to combine and cook a further minute.

Add in the greens and stir with another pinch of salt and place a lid on the pot. Cook for about 6-8 minutes until everything feels quite soft and any remaining water from the greens has evaporated. Season with the vinegar, some black pepper and a pinch of chili flakes, if using. Taste it. It will only be a touch sweet but the vinegar should give the greens a kick of acidity, if not, add a little more vinegar and adjust with salt too. Serve on a large serving plate and top with ricotta, a sprinkle of the pine nuts as well as a grating of lemon zest, more fresh olive oil and some freshly cracked black pepper.

If you wanted to serve on toast, grill your sourdough on a grill or in a hot cast iron pan until browned and toasted. Rub a clove of garlic on the bread and top with the greens, ricotta and garnishes.