Garlicky Greens With Beans & Sardines

  • Serves: 6 as a starter, or 4 as a light meal
  • Prep time: 10 minutes
  • Cook time: 20 minutes

A wholesome, Mediterranean-style dish featuring Little Tin Co. Port Lincoln Sardines, tender greens, and creamy cannellini beans. Perfect for scooping up with fresh baguette, this recipe is rich in protein, healthy fats, and plenty of flavour.

  • Dinner
  • Entree
  • Fish
  • Seafood

Method

  1. Heat a little olive oil in a large skillet over medium heat. Add garlic and chilli flakes, stirring for 1 minute until fragrant (don’t let the garlic brown).

  2. Add broccolini and sauté 3–4 minutes until just tender. Add kale and silverbeet in batches, stirring as they wilt. Cook until all greens are tender (about 5 minutes). Remove greens and broccolini, set aside.

  3. Pour vegetable stock into the skillet, bring to a gentle simmer, then stir in drained cannellini beans. Cook for 5 minutes to warm through and absorb flavour.

  4. Return greens and broccolini to the skillet. Stir through chopped olives.

  5. Gently place sardines on top, along with the oil from the tins. Warm through for 2–3 minutes without breaking up the fillets.

  6. Finish with lemon zest and juice. Season with salt and pepper to taste.

To Serve

Serve hot with slices of baguette for scooping.

By: The Little Tin Co.