Morongo

Ingredients:

466g/2 bunches kale/cavolo nero (destemmed 272g)

(Juice of one lemon + 2 tbsp olive oil + 1 tsp salt + 100ml chicken broth to cook it)

380g/2 bunches chard/with stems

400g /one bag spinach/frozen

150g peanuts, raw

¼ cup rapeseed oil

2 tbsp ghee

380g courgette/1 large 

(to finish courgette: season with ¼ tsp salt and 1 tbsp olive oil)

219g/1 large red bell pepper, cleaned and chopped

266g/2 large shallots, halved and chopped fine

33g/4 cloves garlic

1 tbsp Curry powder

1 tbsp Tomato paste

Method:

Preheat oven to 180C. De-stem kale, then in bunches, layer them up and roll o form a sausage shape. Ribbon chop them. Add to a large pot. Add the lemon, broth, olive oil and salt. Massage for one minute. Cover and bring to a medium heat and cook for about ten minutes. De=stem the chard and do the same process as above. Keep the stems and chop. Rinse spinach in hot water and let sit ten minutes to thaw. Drain in colander and squeeze out access water. Set aside. Bring a pot of salt water to boil and quickly braise the chard until wilted, then drain and squeeze out access water. Set aside with spinach. Slice the courgetti thinly and set aside. Chop the bell pepper and shallots.

Put peanuts onto baking tray and bake until roasted, or about ten minutes. Crush lightly in mortar and pestle and set aside. 

Take a large pot and heat the rapeseed oil and ghee. Heat a grill pan for the courgette. Add the shallots, chard stems, and bell pepper and sauté on medium heat until soft, or about 7/8 minutes, making sure to stir every minute or so. Add the garlic, cook for another 2/3 minutes. Add tomatoes paste and cook another 3 minutes. Then add all the greens and mix well. Set aside while you grill the courgette. Thinly slice the chili. Season the courgette with olive oil and salt.

To finish

ingredients: 

150g peanuts (of the above roasted peanuts)

30g/2 long red chilis, shaved fine

3 tbsp olive oil

2 tbsp ghee

1 tsp salt

40g/large handful lightly picked coriander

Juice of one lemon

*Can serve like a bruschetta with thinly sliced toasted bread

Method:

Add the lemon, ghee, and olive oil to the greens and mix well. Taste and season with salt. Lay the greens out onto a platter or toasted sliced bread. Top with grilled courgette, peanuts, and red chili. Place the coriander leaves around the dish.