Broth with Autumn Greens, Bacon & Lasagna Sheets
- 2 Tbsps olive oil
- 500g Kassler pork chops or bacon, cubed
- 4 cloves garlic, chopped
- 8 baby leeks, chopped
- 4 stalks celery, chopped
- 150g kale, chopped
- 100g swiss chard, chopped
- 2 – 3 litres vegetable stock or bone broth
- Sea salt and freshly ground black pepper
- 250g lasagna sheets
- 2 tsp grated lemon rind
- 200g baby spinach
- 300g asparagus
- 400g tenderstem broccoli
- 250g peas
- Extra virgin olive oil, to drizzle
- Lemon, to squeeze
Add the olive oil and cubed Kassler chops or bacon to a Le Creuset 24cm Signature Round Casserole. Fry over a medium heat until crispy, remove from the casserole and keep aside.
Soften the garlic, leeks and celery the same casserole with the remaining pan juices for 5 minutes over a low heat, so that they do not colour too much.
Add the kale and swiss chard sauté for a further minute. Ladle over the vegetable stock or bone broth and bring to a simmer before removing from the heat so that the vegetables retain their bright green colour. Decant into a food processor and blend until smooth.
The broth can be returned to the cleaned casserole as is or first strained. Warm the broth on a gentle simmer for 20 minutes, seasoning to taste and adding more stock if necessary.
10 minutes before serving, add the lemon rind and lasagna sheets to cook in the broth.
2 minutes before serving, add the chopped autumnal greens so that they cook until tender but still slightly crunchy.
Remove the casserole from the heat and serve immediately topped with crispy Kassler cubes or bacon. Drizzle with extra virgin olive oil and a squeeze of lemon juice.