I love seeing meals regenerated from leftovers, cupboard essentials or any scraggy-looking veggies. My new book I Quit Sugar: Simplicious is dedicated to the art of creating these kind of meals. I call it “perpetual cooking” (a meal should have no start and no end; it keeps going and going). My old mate Anthea Loucas and brilliantly talented editor of Gourmet Traveller magazine gets the gist. She made a torta out of her leftovers last night and shared it on Instagram.
She calls it The Green Power and it uses up hand-picked greens from the back of her fridge. I asked Anthea if she wouldn’t mind sharing her recipe with you folk. She kindly has.
Anthea’s Green Power Torta
- 1 kg silverbeet, mustard greens and rocket
- 3 potatoes
- 3 eggs
- 3 cloves garlic (crushed/chopped)
- 1 onion
- 1 teaspoon olive oil
- 1 tablespoon dried chilli flakes
- 1 lemon rind
- sprigs of dill, parsley, and thyme to taste
- few grates of nutmeg
- handful crumbed fetta
- handful breadcrumbs
Blanch silver beet, mustard greens and rocket (any mix of each is fine), cool and squeeze out any moisture and chop finely [or use leftover cooked greens from last night’s dinner, or parcooked’n’frozen greens from your freezer – Sarah]. Cook potatoes in salted boiling water. Peel and mash, then set aside [or use leftover mash; see my post on the gut-giving benefits of cooked and cooled and cooked again potato – Sarah]. Cook onion and garlic in olive oil until soft. Add chilli and greens mixture. Toss. In a mixing bowl, add greens mixture, plus potatoes, eggs, lemon rind, herbs, nutmeg