Ingredients

Method

• 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

Ingredients

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.