Speedy pork with spring greens

• olive oil↗2 tbsp tbsp
• boneless pork loin steaks↗4

  each weighing about 140g/5oz

• garlic cloves↗2

  crushed

• dried chilli flakes↗a generous pinch of

  a generous pinch of

• shredded spring greens140g g
• chickpeas↗410g can

  drained and rinsed

Step-by-step instructions

1. 1

   To cook the pork, heat the oil in a deep frying pan that’s big enough to fit the greens later. Season the steaks all over with salt and pepper and fry over a medium heat for 3-4 minutes on each side until golden brown. Remove from the pan and keep hot on a warmed plate or in a low oven.

2. 2

   To wilt the greens, tip the garlic and chilli flakes into the same pan and cook for about 30 seconds until sizzling but not browned, then pour in 5 tablespoons water and toss in the greens. Simmer for 4-5 minutes until the greens wilt. Stir in the chickpeas and any juices from the pork and continue stirring until everything’s hot. Serve a mound of greens topped with a steak and any juices.