Sautéed Greens with Yoghurt, Fried Onions & Turmeric Oil

The lovely Claudine Boulstridge, who cross-tested most of the recipes in this book, told me that I really needed to sell this dish more. “Greens” sounds too boring and healthy,’ she said. ‘Tell them it’s a delicious way to eat lots of greens!’ They’re definitely not boring, even if they are quite healthy, so I stand by Claudine in saying that this is a very tasty way to get your greens in. I would happily eat this with some fluffy rice. Feel free to change up the greens here, using more or less of any as you see fit.

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Instructions

1.	Add the vinegar and golden raisins to a small bowl and set aside while you continue with the rest.
2.	Add 6 tablespoons of the oil to a medium frying pan and place over a medium-high heat.
3.	Once hot, add the sliced onions and turmeric and fry, stirring often to prevent them burning, for about 12-15 minutes, or until deeply browned and starting to crisp up.
4.	Use a slotted spoon to transfer the onions to a plate lined with paper towels, leaving the oil in the pan. Set the onions aside to cool and crisp up further.
5.	Return the pan to a medium-high heat, add the dried mint and cook for just 20-30 seconds, or until fragrant
6.	Immediately pour the oil into a small heatproof bowl and set aside.
7.	Meanwhile, heat the remaining 3 tablespoons of olive oil in a large sauté pan over a medium-high heat.
8.	Add the finely chopped onion and cook, stirring occasionally, for about 5 minutes, or until softened and lightly coloured.
9.	Add big handfuls of the chard, cavolo nero and spinach, stirring to wilt a little before adding more.
10.	Once all the greens are in the pan, add the garlic, ¾ teaspoon of salt and a good grind of pepper, turn up the heat to high and cook for about 3-4 minutes, or until the greens are soft and no liquid remains in the pan.
11.	Take off the heat and stir in the fresh mint.
12.	In a bowl mix together the yoghurt, lemon juice and ¼ teaspoon of salt.
13.	Spread half of this on a large platter and top with half the greens, half the fried onions and half the golden raisins.
14.	Repeat with the remaining yoghurt, greens, onions and golden raisins.
15.	Drizzle over the turmeric oil and serve warm, or at room temperature if you prefer.