Chicken bites with turnip greens and cannellini beans

Ingredients

For 1 serving

• Chicken breast120 g
• Broccoli rabe200 g
• Cooked cannellini beans120 g
• Garlic1 clove
• Chili pepperto taste
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Bring a pan of water to the boil. Meanwhile prepare the turnip tops, keeping the tender leaves, florets and thin stems, and wash them well; rinse and drain the cannellini beans.
2. Salt the water and boil the turnip tops for 5 minutes, until the stems are tender; drain and squeeze lightly.
3. Cut the chicken breast into bite-sized pieces of about 2.5 cm and salt them. Heat the oil in a wide frying pan over medium-high heat with the peeled, crushed garlic and the chilli and brown the chicken for 5 minutes, turning, until golden and cooked through.
4. Add the turnip tops and cannellini and toss for 4 minutes, until everything is hot and well flavoured; adjust the salt.
5. Toast the wholemeal bread for 2–3 minutes, until crisp, and serve it alongside.