Winter Recipe: Citrus Greens

Simple way to snazz up your winter greens either fresh from the garden or wilted in the bottom of the fridge. This combo wowed our guests at our Meet Your Local Farmer Dinner held in collaboration with the Blue Mountains Food Co-op and Urbavore in May. 

• Any hardy greens like kale or chard (available fresh from many of our local farmers and growers daily)

• Curry leaves (available fresh Fridays courtesy of our wonderful members the Goodlets, or dried in our spice section)

• Butter (we make and sell cultured butter using Little Big Dairy cream) 

• Salt (my favourite finishing salt is from Tasmania and available in store always)

• Lemon zest and juice (citrus season is here! Liven every dish up with one citrus or another)

Guests enjoy Citrus Greens - Jamin Lace

This recipe is not using traditional measurements, as always I go by taste so please experiment with quantities! 

Prep equivalent to one bunch of green leaves by washing, destemming and rough chopping. 

Melt about half a stick of butter and fry off the curry leaves until the aroma is pungent and the butter is just shy of browned. Add a big pinch of salt. Strain the leaves out and let cool but not too much, needs to remain liquid. 

Zest and juice a lemon or two if they aren’t huge. 

Whisk the butter into the juice until you have a beautifully emulsified thick sauce. 

Quickly dunk the greens into boiling water and strain, pat dry and douse in the sauce before it goes cold so that it is really coated.

We currently have Andy’s Fresh Seafood parked across the road on a Wednesday ready for you to get your weekly catch! This greens side goes perfectly with your choice of fresh fish from Andy’s and some crispy roasted potatoes. 

By Jacinta Carmichael-Parissi

Jacinta Carmichael-Parissi and Nick Grillanc - Jasmin Lace