Blackcurrant greens with chilli, ginger & garlic

Summer

I try to keep some shape and texture to a handful of the blackcurrants when I make this simple (yet surprisingly full-on) dressing – the acidity of the tart little berries takes the place of vinegar. Served with boiled brown or white rice, this dish makes a gorgeous and invigorating lunch; or, on its own, it makes a smart accompaniment to roast duck or spiced roast pork belly. Silky rainbow chard works beautifully here, as does cavolo nero (a brilliant variety of kale), although the dressing is the business turned through any fresh seasonal greens.

Serves 2

Ingredients

100g (3½oz) blackcurrants
1 large or 2 small garlic cloves, peeled and thinly sliced
½ small medium–hot chilli, deseeded and thinly sliced
3 cm (1¼in) piece root ginger, peeled and grated
2 teaspoons runny honey
1 tablespoon tamari or soy sauce
enough fresh greens, such as kale or chard or a mixture of both, to fill a colander

Method

Remove the stalks and papery base from the blackcurrants so they are all ready to cook. Place them in a small pan with the sliced garlic and chilli, grated ginger, honey, tamari or soy sauce, and 2 teaspoons of water.

Place the pan over a low heat and bring the contents to a gentle simmer. Cook for 3–4 minutes, or until the blackcurrants are just starting to give up their juice but retain some of their form. Stir once or twice – it should have a thickish consistency that coats the spoon as you stir. Remove from the heat and set aside.

Bring a larger pan full of fresh, salted water to the boil. Prepare the greens by washing them and stripping off any excess stalk. Plunge the leaves into the boiling water and simmer for 3–5 minutes, or until they are cooked to your liking. Drain them well, then lift them, steaming, into a serving bowl. Spoon over the blackcurrant sauce and bring to the table straight away.

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