Over the weekend, I got a little carried away with my Christmas gift making.
Preserved lemons, barbeque sauce and salted caramels were the order of the day.
Lots of fun but I managed to buy way too many lemons.
So I did the only sensible thing and made heaps of extra preserved lemons. After all, they keep for ages. And they’re so useful.
I also had a jar of preserved lemons in the fridge that needed eating up, along with a bunch of silver beet (chard).
No prizes for guessing the result
greens with preserved lemons
serves 2-3 as a side
1 bunch silver beet (chard), spinach or kale
1-2 cloves garlic, finely sliced
1/4 preserved lemon, skin only, finely sliced
1. Heat a little oil in a large frying pan (skillet). Wash greens well and leave the water on to help the green steam. Slice, crosswise, discarding any coarse stems.
2. Add the greens to the pan along with the garlic. Cover and cook on a medium heat, stirring ever few minutes until the greens are wilted and tender – somewhere between 5 and 10 minutes. If they start to burn or char add in a splash of water.
3. Toss in preserved lemon to warm through. Serve drizzled with extra virgin olive oil and lots of pepper.
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