Steamed greens with edamame and bacon

Ingredients

• 200 g streaky bacon, cut into thick matchsticks
• 2 vegetable stock cubes
• 50 g butter, cubed
• 3 bunches broccolini, trimmed and stems halved lengthways through the florets
• 1 bunch kale, stalks removed, leaves coarsely chopped
• 1½ cups podded frozen edamame, thawed
• extra virgin olive oil, to drizzle
• 1 lemon, cut into wedges
• salt and pepper, to taste
• 2 tbsp pepitas, lightly toasted
• 1 tbsp craisins

Instructions

1. Put the bacon into a cold frying pan over high heat and cook, stirring occasionally until crisp and golden. Drain on absorbent paper.
2. Meanwhile, bring a large saucepan of water to the boil. Add the stock cubes and butter, then add the broccolini and bring back to the boil. When the water has returned to the boil, stir in the kale and edamame. Return to the boil and drain immediately.
3. Place the greens in a large bowl, drizzle with a little oil, a squeeze of lemon juice and season to taste. Add the pepitas and craisins and toss to combine well. Transfer to a large serving dish, scatter with bacon and serve with lemon wedges on the side.

Photography by Kitti Gould.

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