1 large, thinly sliced onion 3 very finely chopped garlic cloves 2 green chillies, deseeded and chopped 250g of savoy cabbage or kale 400g of beans, (if from a can, drained and rinsed) 850ml of vegetable stock 3 tablespoons of olive oil Salt and pepper 1 teaspoon of dired oregano 3 tablepoons of chopped fresh corrainder, to garnish
Preparation
1. Heat the oil in a large pan over a medium heat and cook the onion for around 5 minutes or until soft.
2. Add the garlic, chillies and oregano. Cook these until the garlicis just beginning to colour and then add the cabbage, beans and stock. Season with a little salt and pepper.
3. Bring to the boil, then cover and simmer for about 10 minutes or until the cabbage/kale is tender.
