“EAT YOUR GREENS the tasty way”
50g butter
1 onion, sliced
3 garlic cloves, chopped
1/2 bunch sage, leaves picked
1/2 bunch silverbeet, leaves picked, stems chopped
1 bunch English spinach, leaves picked, stems chopped
4 small potatoes, peeled and halved
1 1/2 cup frozen peas
1L (4 cups) chicken bone broth or any stock you like.
1 teaspoon each cracked pepper and salt flakes
Toasted bread and butter to serve.
Heat butter in a large saucepan. Add onion, garlic and sage and cook, stirring, for 3-4 minutes or until softened. Add the stems from the silverbeet and English spinach and toss to coat. Add potatoes and peas and toss to coat. Add stock and salt and pepper. Cover with a lid and bring mixture to the boil. Reduce heat to medium and cook for 20 minutes or until potatoes are softened. Add leaves and mix to coat. Cover and cook for a further 5 minutes or until softened. Use a stick blender to whiz until smooth.
Divide between bowls and serve with lots of fresh bread and butter. Eat Mindfully if that’s the vibe you want.