Garlic Rainbow Chard & Chipotle Spiced Seeds

Garlic Rainbow Chard

If you’re going to eat greens they may as well be garlic-y and rainbow coloured.

Serves 3 – 4

INGREDIENTS

• 1 large bunch rainbow chard
• 2 – 3 cloves garlic, crushed
• 1 Tbsp olive oil
• 2 – 3 Tbsp water
• lemon juice

METHOD

Slice leaves of chard from stems. Roughly chop, keeping  leaves and stems separate.

In a large stock pot over medium heat sauté garlic in oil for one minute. Turn heat up to medium-high, add stems to pot and sauté 3 mins more, stirring regularly.

Add leaves and water, cover and steam a further 3 mins. Remove from heat and stir through lemon juice to taste.

Top with Chipotle Spiced Seeds — and a runny fried egg if that’s your kind of thing.

vegetarian // vegan // gluten-free // dairy-free // probably paleo // nut-free // soy-free

Chipotle Spiced Seeds

A little bit spicy and a little bit salty, make double and put on everything.

Makes ¼ cup

INGREDIENTS

• 2 Tbsp raw sunflower seeds
• 2 Tbsp raw sesame seeds
• ¼ tsp sea salt
• ¼ tsp chipotle chilli powder

METHOD

In a dry skillet over medium heat, toast sunflower seeds for 3 mins, tossing or stirring regularly as to not burn them.

Remove from heat, add sesame seeds and toss to combine, letting them toast through the residual heat of the pan.

Add salt and chipotle powder and toss to coat seeds. Cool completely and store in an air-tight container.

vegetarian // vegan // gluten-free // dairy-free // probably paleo // nut-free // soy-free