Horta

1. Half-fill a large pan of water and set it on a high heat to come to the boil. Trim and chop the greens: if you're using chard or spinach, give the leaves a good wash, then trim off the dry ends from the stalks and finely chop the stalks and leaves. If you're using kale, cavolo nero or spring greens, rinse the greens, slice the leaves off the stalks, then finely shred the leaves. If you're cooking with a cabbage, slice out any thick cores and finely slice the leaves.

2. Pop the greens in a steamer basket or colander and set that colander over the pan of boiling water. Steam for 5-6 mins or till the greens are just tender.

3. Lift the basket off the pan and rinse the greens under cold water to stop them cooking. Press the greens with the back of a spoon to squeeze out any remaining water. To serve, tip the greens into a bowl and stir in the juice from 1 lemon, 4 tbsp extra virgin olive oil and a pinch of salt. The lemon juice will start to brown the greens, so add it just before serving. Eat straight away.