Garlicky Greens With Beans And Sardines

INGREDIENTS:

2 x 110g cans Little Tin Co. Port Lincoln Sardines in Australian Oil.

1 small bunch of kale, coarsely chopped.

1 small bunch of silverbeet, coarsely chopped.

1 bunch of broccolini, coarsely chopped.

1 can of cannellini beans.

4 garlic cloves, finely chopped.

1/2 cup of vegetable stock.

1/3 cup of pitted green olives.

2 t dried chilli flakes.

Juice and zest of 1 lemon.

Salt and Pepper to taste.

Baguette for serving

METHOD:

Heat olive oil in a large skillet over medium heat. Add the garlic and chili flakes, stirring for about a minute until fragrant. Be careful not to let the garlic brown.

Add the broccolini and sauté for 3–4 minutes until it starts to become tender. Then, add the kale and silverbeet in handfuls, stirring as they wilt down. Cook until all the greens are tender, about 5 minutes. Remove the greens and broccolini from the skillet and set aside.

In the same skillet, pour in the vegetable stock and bring it to a gentle simmer. Stir in the drained cannellini beans and cook for about 5 minutes, allowing them to absorb some of the liquid and warm through.

Return the greens and broccolini to the skillet, mixing them with the beans. Add the chopped green olives and stir everything together.

Carefully place the sardines on top of the mixture, along with the oil from the tin. Let them warm through for 2–3 minutes without stirring too much to keep the fillets intact.

Finish the dish by adding lemon zest and squeezing lemon juice over the top. Season with salt and freshly ground black pepper to taste.

TO SERVE:

Serve hot with sliced baguette for scooping

Serves 6 as a starter, or 4 as a light meal