10 mins active prep time, 2 servings

This recipe is from ‘A Year of Practiculture’ by Rohan Anderson, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Rohan Anderson & Kate Berry

From the author:

Kale, chard and spinach are the three crazy leafy greens mad enough to grow in winter, and I love them all for it. For most of winter and into spring I cook with all three of these vegetables. I’ll be honest, though: sometimes I hear a voice in my head screaming, ‘No more fucking kale!’ But I don’t have many other options this time of year, so it’s just something I must accept. Well, I do have lots of meat in the freezer, but man, you need a break from meaty meals in winter. Often I find myself longing for anything but meat. I dream of our summer vegetable diet, and I’ll eat anything that resembles plant matter over meat. Over the years, I’ve tried to come up with creative ways to eat these greens, and I often turn to this meal for my lunch break. I can use any one of the three leafy veg, and they all have their unique result. It’s a good way to get some greens into you while feeling like you’re eating something a bit naughty.

Ingredients & quantities (Included in delivery)

- 5 garlic cloves, finely chopped
- 1 cups kale, shredded and stalks removed
- 100g blue cheese
- Crusty bread, toasted to serve

Ingredients (pantry items)

- 1-2 tbsp olive oil
- 60ml dry white wine
- 30g butter
- Salt
- Pepper

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