Once again another of my simple dishes, however it may only consist of a few components but the bread must be of good quality and the greens seasonal and fresh!

Serves 4

Olive oil

½ leek, washed and finely sliced

50g each cavolo nero, kale or spinach, stalks removed

50g broccoli florets (with stalk), cut in half

5g fresh herbs, dill, parsley, sage or marjoram, roughly chopped

1 lemon, juice

Salt and pepper

Extra virgin olive oil

1 loaf sourdough or good quality bread, sliced into 2 cm thick slices

2 cloves garlic, cut in half

Method

Begin by putting a suitable sized pot on with plenty of water and a pinch or two of salt and bring to the boil.  When boiling add the cavolo nero and or kale and cook for a couple of minutes, add the broccoli and cook for 1 minute more, drain well to cool.

Place a medium sized fry pan over moderate heat and add 2 Tbsp olive oil, add the leeks and cook gently for about 5 minutes or until the leeks soften. Add the wilted greens and toss through, add the herbs and season with salt and pepper and combine well so all the greens are coated in the herbs and leeks. Set aside.

Heat the grill or if possible a griddle pan to hot and grill the sliced bread until well toasted on each side, remove and rub the surface with the garlic clove.

Place the toast on a platter and generously scatter over the greens, squeeze over a little fresh lemon, and drizzle of extra virgin olive oil and a pinch of sea salt.

Enjoy.