Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
4 tbsp olive oil
3 cloves garlic,thinly sliced
6 spring onions,cut into 5cm lengths
1 bunch broccolini,cut into 5cm lengths
1 bunch asparagus,cut into 5cm lengths
2 choy sum,cut into 5cm lengths
¼ of a preserved lemon,very thinly sliced
salt,to season
1 tbsp red wine vinegar
2 tbsp parsley,roughly chopped
Heat a large frying pan over medium heat and add the olive oil and garlic. Fry for about a minute until the garlic is fragrant,then add the remaining ingredients except the salt,vinegar and parsley and increase the heat to high.
Press the greens against the pan and fry for about 3 minutes without moving the pan until the greens start to caramelise. Season well with salt and toss the greens in the pan for a further minute or two until they are cooked through. Toss through the vinegar and parsley,then serve.
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You could think of a cataplana as a light,summery stew. While it’s traditionally made in a lidded dish of the same name,any large,low casserole – or even a wok – is fine.
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