Charred greens, chilli & lemon

Bitter + sweet + fat

Light red (Gamay) or dry cider. Charred Brussels or greens want a little fruit against bitter. Nothing heavy.

Reheat in a hot pan with a splash of water. They improve. Do not microwave.

• Greens2 lb
• Chilli2 ea

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Pan time scales, because a second panful is a second turn: about 14 minutes at the stove in total. Crowding one pan to save a round drops the heat and stews it.

Seasoning

Seasoning figures are a starting point at any batch size. Taste before it reaches the table — the multiple is arithmetic, and salt is not.

1. Read the whole method before you shop. This is a planning recipe for charred greens, chilli & lemon, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. Stovetop occupancy is about 14 minutes at this scale. One pan, do not crowd.
4. Hold time is short (15 min). Finish close to service. Do not guess a longer hold.
5. Drink pairing: Light red (Gamay) or dry cider. Charred Brussels or greens want a little fruit against bitter. Nothing heavy.
6. Leftover route: Reheat in a hot pan with a splash of water. They improve. Do not microwave.
7. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.