Side Servings Archives

Asian recipes

Nori Jam

20 minutes

Asian recipes

Quick kimchi

Braai recipes

Braaied mielies three ways

25 minutes

Dressing recipes

Rainbow yoghurt

Asian recipes

Grilled brinjal and bonito

20 minutes

Asian recipes

Soya-pickled cucumber

30 minutes standing time

Cauliflower recipes

Cauliflower mac ’n cheese

30 minutes

Braai recipes

Chargrilled curry-buttered mielies

20 minutes

Aliums

Ricotta with charred Tenderstem broccoli and crispy fried onions

25 minutes

Mexican recipes

Easy, cheesy chilli poppers

20 minutes

The best-ever triple green creamed spinach

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
3 leeks, washed and thinly sliced
4 cloves garlic, chopped
3 cups cream
400 g Swiss chard, shredded
180 g kale or cavolo nero, shredded
200 g baby spinach, shredded
sea salt and freshly ground black pepper, to taste
fresh nutmeg, grated, to taste

Method

1. Heat the olive oil in a large saucepan. Soften the leeks and garlic over a medium to low heat for 5 minutes.

2. Add the cream and bring to a slow simmer. Add the Swiss chard and cook for 10 mintues, then add the kale and cook for 10–15 minutes, or until slightly reduced and thickened.

3. Fold through the baby spinach just before serving. Season to taste with sea salt, black pepper and nutmeg.

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Nori Jam

Quick kimchi

Braaied mielies three ways

Rainbow yoghurt

Grilled brinjal and bonito

Soya-pickled cucumber

Cauliflower mac ’n cheese

Chargrilled curry-buttered mielies

Ricotta with charred Tenderstem broccoli and crispy fried onions

Easy, cheesy chilli poppers

Baby marrow-and-fennel trifolati

The best-ever triple green creamed spinach

The best-ever triple green creamed spinach

Ingredients

Method