A plate of greens topped with Greek yogurt and pomegranate seeds

Sautéed greens

Name: Sautéed greens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: As a starter
Ingredients: 50g sugar plus a pinch; 50g walnuts; 2 tbsp extra-virgin olive oil plus extra to serve; 1 fennel bulb finely sliced; 12 thin cime di rapa stalks (about 250g); 12 Swiss chard leaves stems removed; 100g strained Greek yogurt; sumac to serve

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As a starter

Easy

Prep: 15 mins

Cook: 15 mins

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Sautéed greens are dressed to the nines in this vegetarian starter, served with a crunchy walnut croquant, cooling yogurt and tart sumac to finish

Gluten free

Vegetarian

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Make these sautéed greens, then try out our cauliflower fritters, corn ribs and more vegetarian starters.

Sautéed greens are a very traditional dish from the central Aegean part of Anatolia. At contemporary ocakbasi, The Counter, they’re given prestige treatment, served with a crunchy walnut croquant, cooling yogurt and tart sumac to finish. Some versions use a pepper paste to add flavour, but here sautéed fennel is used to form the base of the dish.

Ingredients

Nutrition

50g sugar

plus a pinch
50g walnuts
2 tbsp extra-virgin olive oil

plus extra to serve
1 fennel bulb

finely sliced
12 thin cime di rapa stalks

(about 250g)
12 Swiss chard leaves

stems removed
100g strained Greek yogurt
sumac

to serve

Nutrition: per serving

kcal244
fat14.3g
saturates3.1g
carbs20.7g
sugars17.3g
fibre24g
protein7g
salt0.9g

Method

step 1

Put the sugar in a pan over a medium heat. Melt the sugar for 4-5 mins or until it begins to caramelise and turn amber. Add the walnuts and coat them in the melted sugar before setting aside to cool. Once at room temperature, use a muddler or pestle to break the croquant into smaller flakes, sprinkling over a good pinch of sea salt flakes to finish.
step 2

Put a shallow, wide pan over a medium heat and drizzle in the oil. Once hot, add the fennel along with a pinch of sea salt flakes and a pinch of sugar. After 5 mins, once the fennel starts to sweat, add in the cime di rapa, along with another pinch of salt. Next, add the swiss chard leaves with another pinch of salt and cook for 1-2 mins or until the leaves are al dente.
step 3

Drain any excess water from the pan, before adding a dash of olive oil and plating up. Spoon over a dollop of strained yogurt, along with a handful of the walnut croquant and a pinch of sumac.

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