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Proof that greens don't have to be boring! Tender spring greens and cavolo nero are tossed with crispy bacon, garlic, a kick of chilli and a tangy splash of cider vinegar. They're so tasty you might forget they're good for you.
1.
Heat the oil in a large deep frying pan over a medium heat. Fry the bacon for 4–5 minutes until golden.
2.
Add the shallot, garlic and chilli flakes, and cook for 2 minutes until softened.
3.
Pour in the vinegar and let it bubble for 1 minute, scraping up any bits from the bottom of the pan.
4.
Add the stock, then the cavolo nero, then the spring greens, a handful at a time if needed. Stir well.
5.
Cover and cook for 5–7 minutes, stirring occasionally, until the greens are tender.
6.
Remove the lid and cook for another 2–3 minutes until most of the liquid has evaporated. Season with black pepper and serve.
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Storage information
Best eaten fresh. Leftovers can be cooled, covered and refrigerated for up to 2 days, then reheated until piping hot.
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