master

Braised mixed summer greens, fennel & beans with pasta

extra virgin olive oil, plus 1 tbsp to serve

small onion

stick celery

small head fennel

cloves garlic

chilli flakes

Swiss chard or cavolo nero

spinach

can Borlotti Beans

Orecchiette

Parmigiano Reggiano

Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.

Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.

Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.