This is a plateful of vitality! Chard and spinach are abundant in the garden right now. Saute these beautiful leafy vegtabels with onions, garlic, pinenuts, currants and a splash of olive oil and fruity vinegar. If you’re ever feeling stale or low on energy this is the dish for you. 

Serves 2  
 

2-3 tablespoons currants, soaked in hot water  

1 onion, finely diced 

4 garlic cloves, sliced thinly  

2 tablespoons olive oil  

10-12 stalks of rainbow chard and spinach 

Splash of vinegar  

2-3 tablespoons pine nuts 

Decent pinch of salt and grind of pepper 

Squeeze of orange or mandarin juice  

Segments of orange, mandarin or grapefruit (optional) 

 

1. In a pan gently fry onion until softened then add the garlic. Roughly chop stalks of chard and spinach and shred the leafy part. Add stalks to pan and cook for 3-4 minutes then add in shredded leaves and a splash of vinegar. Cook until wilted. Push aside in the pan and toast the pine nuts until browned slightly.  
2. Squeeze over citrus juice, add in drained currants, season and toss well.  
3. Transfer to serving plate and add citrus segments, if using, to serve.  

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