"Ready in 20 minutes, I like to make a batch of this and have it for a packed lunch in a thermos during the week. I’ve used kale here as I had a huge bunch to use up but swap in chard, cavolo nero or shredded cabbage." Melissa Hemsley
Ingredients
1 tbsp ghee or coconut oil
1 large onion, finely diced
2 garlic cloves, finely chopped
1 ½ tsp harissa powder or paste – to taste
Parsley stalks (fresh parsley used below), finely chopped
200g kale / chard / or other greens, sliced into 1cm ribbons
Sea salt + freshly ground black pepper
To Serve
1 large handful fresh parsley, (finely chop the parsley stalks for above) + roughly chopped leaves, for garnishing
Drizzle of extra-virgin olive oil
Feta or yoghurt
1 lemon in wedges
Directions
For the full recipe, head to Melissa's website here.
This DELICIOUS recipe is by the #beanchamp, Melissa Hemsley.
Melissa has created SO. MANY. BEAN. RECIPES. in her time. Eat Happy features LOTS of #Beanspo including dishes like Spicy Beans on Toast with Crispy Halloumi + a Spanish chickpea + Almond stew. Eat Green, her second solo book, focuses of PLANET FRIENDLY FOOD, so obviously - lots of beanspiration in there too with dishes like Fried Chermoula Cauliflower on Herby Bean Dip with Slaw + Niçoise Salad with Fried Chickpeas. Her books are all round WINNERS to buy if you wanna eat delicious, planet-friendly food.
