If using frozen peas, rinse briefly under warm water to defrost slightly then drain. Roughly chop kale or chard stems removed. Slice shallot and mince garlic.

Sauté aromatics

Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted and oil shimmers, add the sliced shallot and sauté for 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Cook peas

Add the peas to the pan and toss with the aromatics. Cook 2–3 minutes until peas are heated through and tender. If peas are still quite frozen and releasing water, increase heat slightly and stir until most liquid evaporates.

Add greens

Add the chopped kale (or chard) and cook 1–2 minutes, stirring, until it begins to wilt. Add the spinach in batches, letting each batch wilt before adding more. If the pan is very dry, add up to 1 tablespoon stock to loosen and help wilt.

Finish

Season with sea salt and freshly ground black pepper. Squeeze in 1 tablespoon lemon juice, toss to combine, and taste for seasoning. Remove from heat and keep warm until ready to plate.

Lime & green chilli salsa

Combine salsa ingredients

In a small bowl, combine the finely chopped coriander, chopped green chilli, sliced spring onions, lime zest and lime juice, extra virgin olive oil, and honey if using. Stir to combine.

Season salsa

Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add more lime juice for acidity, a pinch more salt for brightness, or extra honey to tame heat. Let salsa sit for 5–10 minutes to allow flavors to meld.

To serve

Transfer the warm peas and greens to a serving platter or individual plates. Spoon the lime and green chilli salsa over the top or serve alongside. Scatter toasted nuts and crumbled feta or goat cheese over the greens if using. Serve with extra lime wedges.

Serve warm or at room temperature as a side dish or light main with crusty bread, grilled fish, or roasted chicken.