Cauliflower, Leek & Swiss Chard Sauté
A savory, citrus bright side to accompany chicken or fish - try it alongside this month's amberjack recipe!
Serves 2-4.
Ingredients
1 small head cauliflower, cut into small florets
1 large leek, white + light green parts only, thinly sliced
(wash well — leeks hide grit)1 bunch Swiss chard, stems chopped, leaves sliced
2 tbsp olive oil
1–2 tsp fresh lemon juice
Zest of ½ lemon
Black pepper
Salt & freshly cracked black pepper
Optional finish: a pinch of Aleppo pepper or red pepper flakes
Method
- Heat 1½ tbsp olive oil in a wide skillet over medium-high.
Add cauliflower with a pinch of salt and sauté until golden and just tender, 6–8 minutes.
Remove and set aside. - Lower heat to medium. Add remaining olive oil and leeks with a small pinch of salt.
Cook slowly until soft and lightly sweet, about 5 minutes (don’t rush this). - Add garlic and Swiss chard stems; sauté 30–45 seconds until fragrant.
- Add chard leaves and toss until just wilted, 1–2 minutes.
- Return cauliflower to the pan. Add lemon zest, lemon juice, black pepper, and optional
chili flakes. Toss and taste for salt.