By Max Halley and Ben Benton
Burnt greens, particularly burnt brassicas, are delicious. So delicious that you might struggle to eat an unburnt brassica ever again. Try this out it couldn’t be simpler. Burnt Greens like this Love Pine Nut Tarator better than anything else.
Cut your greens into nice big chunks. Cabbage can be quartered or cut into eighths, depending on its size. Broccoli can be treated the same, but tender stem or purple sprouting are best left as they are.
Place the your greens in a roasting tra