Another veg in the organic box was a lovely bundle of dark green spring greens. These, too, were given the sauté pan treatment.
500g spring greens, tough stems removed, washed and roughly chopped
extra virgin olive oil
freshly ground pepper
100-150ml dry white wine or vegetable stock
1 mozzarella ball, cut into cubes
Heat the olive oil and add the spring greens. Turn the heat down and move the veg around until completely covered with the oil and starting to brown. Pour in about 100ml of wine. Season with pepper and salt. Place a lid on the pan and gently simmer until the spring greens are tender adding more liquid if necessary. This can take anywhere from 5-15 minutes. Transfer into a warmed bowl and scatter with the mozzarella cubes.