michelle picker cooks

Here’s a delicious way to serve those greens!

First toast some pine nuts in a dry pan until just colouring slightly and fragrant. Set aside to cool on a plate. Heat a little olive oil over medium heat and fry some very finely diced bacon. When the bacon begins to render add finely diced onion or shallot and some finely diced chilli or dried chilli flakes (optional). When the onion is translucent add the green vegetables and some salt – this version had zucchini (courgettes) and broccolini. Turn up the heat a little and sauté, adding more olive oil as needed, until the vegetables are tender enough to eat but not too soft. As you get close to this point add some finely diced garlic (I like to add this last to retain it’s fresh flavour) and some fresh herbs (parsley, basil or oregano are good). Remove to a serving plate and top with the pine nuts, a generous grinding of freshly ground black pepper and plenty of grated parmesan. Enjoy!