handful of capers
1 minced garlic clove
1 bunch of tuscan kale or silver beet, stemmed and leaves coarsely chopped
leaves & stems of 1 bunch of beetroot
half a bunch chopped parsley
sea salt & pepper
In a large pot, heat the olive oil. Add the capers and garlic and cook over moderate heat, stirring, until fragrant and golden, 3 minutes. In batches, stir in the greens until wilted. Add the lemon juice and parsley, season with salt and pepper and serve.