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Greens
Chilli and anchovy kale pasta.
Serves 4
Small tin of anchovies in olive oil
4 cloves of garlic, finely chopped
Good pinch of dried chilli flakes
500g curly kale
400g penne type pasta
Extra-virgin olive oil
Freshly ground black pepper and sea salt
Parmesan cheese
In a frying pan, heat the anchovies with their oil. Stir over a gentle heat until they have disintegrated. Add the garlic and chilli flakes, stir for 30 seconds or so, then remove from the heat and set to one side. Strip the kale leaves from the stalks and roughly chop the leaves. Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet. Three minutes before the end stir in the kale leaves and continue cooking till the pasta is al dente. Drain the pasta and kale thoroughly, shaking off as much excess liquid as possible. Then add them to the anchovy mixture. Return to a gentle heat and stir in some olive oil plus pepper and if you think it needs it a little salt. Mix in a handful of grated parmesan before serving.
Savoy cabbage with walnuts and onions:
1 Savoy cabbage
2 oz (60 g) walnuts meats, chopped
2 medium onions, peeled and finely sliced
50 g) unsalted butter
2 tablespoons extravirgin olive oil
(200 ml) vegetable stock
Salt and pepper to taste
Remove and discard the outer leaves of the cabbage if they're blemished, and remove core. Separate the rest of the leaves, and rinse them under cold water. Heat the butter and the olive oil in a pot large enough to contain the cabbage and add the onion. Cook, stirring, until the onion is soft and translucent, and then add the cabbage leaves. Season with salt and pepper, and cook, stirring, over a medium heat for 5 minutes. Turn down the heat, stir in the walnuts and continue cooking for about 10 more minutes. Add the stock and cook for 15 minutes more, stirring often, or until the liquid is completely absorbed. Check seasoning and serve.
Brussels Sprouts and Chestnuts
275g/10oz fresh chestnuts 390ml/13fl.oz. vegetable stock
450g/1 lb Brussels sprouts salt
grated nutmeg 50g/2oz butter
Using a sharp knife, carefully make a cut in each chestnut. Place them in a saucepan, cover with cold water, then bring to the boil and cook for 10 minutes. Drain the chestnuts and remove the shells and thin inner skins. Return to the empty saucepan, add the stock, bring to the boil then simmer gently for 20 minutes until tender. Meanwhile, bring a pan of lightly salted water to the boil .Add the sprouts to the pan of boiling water, with (outer skins removed if necessary) and cook for 5 minutes, or until tender. Drain and season with nutmeg. Drain the chestnuts. Melt the butter in a saucepan then add the Brussels Sprouts and chestnuts, shaking the pan gently to coat the sprouts. Serve.
Zuppa di Cavolo Nero.
Black kale (Cavelo Nero) onion, chopped
2 cloves garlic, crushed carrot, chopped
stalk of celery sprig fresh thyme
olive oil 3-4 tinned plum tomatoes
2 litres veg stock slices of toasted Italian/French bread
Wash the kale, strip the leaves from the ribs and slice the leaves into strips. Heat 2 tablespoons of olive oil in a large pan, add the chopped onion, celery and garlic and sauté until the onion is translucent and beginning to colour. Add the thyme and the kale and cook, stirring occasionally for a few more minutes. Add tomatoes and stock, mix well and simmer the soup for an hour. Check seasoning – adding salt and pepper. Slice and toast bread and use it to line the soup bowls. Ladle soup over bread and serve with freshly grated parmesan.
Stuffed Cabbage (vegetarian)
Stuffing
1 tbsp olive oil
75g/3oz pine nuts, toasted
1 onion, chopped
1 clove garlic, crushed
1 stick celery, fine chopped
1 large carrot, fine chopped
200g/7oz long grain rice, cooked
2-3 tbsp each mint, parsley and dill, chopped
8 large Savoy or crispy cabbage leaves, blanched
Sauce
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
450g/1lb fresh tomatoes, skinned and roughly chopped
1 tbsp tomato purée
salt and freshly ground black pepper
150ml/¼ pint sour cream
2 tbsp flat leaf parsley, chopped
Method
1. Preheat oven temperature to 190C/375F/gas 5.
2. For the stuffing, heat the oil in a saucepan, add chopped vegetables, cook with the lid on for 1-2 minutes, add cooked rice and herbs.
3. Open out the blanched cabbage leaves and cut out the hard core. Above the point of cutting place a tablespoon or so of stuffing, fold over cut ends and wrap into a parcel. Put to one side.
4. For the sauce, heat oil in wide based pan, add onion and garlic, sweat until soft, add skinned and chopped tomatoes and purée. Season well and bubble for about 15 minutes. When nicely reduced and thick it is ready to use.
4. In a baking dish place stuffed cabbage leaves, pour over tomato sauce and bake in the oven for a further 15 minutes.
5. Remove from the oven, place 2 cabbage leaves per person on a plate with tomato sauce, a good dollop of sour cream and sprinkling of flat leaf parsley
Stuffed Cabbage (meat)
1 cabbage
¾ kg good pork sausages or sausagemeat
salt, pepper, butter
Cut the cabbage across into slices and blanch it for 2-3 minutes in boiling water. Drain and run under the tap to prevent further cooking at this stage. Butter an oven-proof dish. Put in a third of the cabbage. Remove the skin from the sausages,(if you are using them) and put half over the cabbage. Then repeat and cover with a final layer of cabbage. Season each layer with salt and pepper. Dot over with butter and cover tightly. Bake at 150C/gas mark 2 for two and a half hours.
Toasted Pasta with Greens
Serves 2-3 (depending on hunger)
2 cloves garlic, cut not too finely
2 onions (or similar quantity scallions) cut not too finely
quantity of spring greens. Finely shredded & washed well, drained, but not dry.
2 teaspoons Bouillon (I use Marigold Swiss Vegetable Bouillon)
1/2 teaspoon sweet paprika
pinch chili powder
2+ tablepoons olive oil
200g (approx) fine dried egg noodles. I get mine from kosher section of supermarket/polish stores. Also, Turkish vermicelli
1 Tablespoon Tomato paste
2-3+ eggs (at least 1 for each person)
grated parmesan to taste
salt & pepper to taste
Put around 1 litre of water in kettle to boil. You might only need about ½ Lt, but is better to be safer than sorry! In a heavy bottomed pot warm most of the olive oil over medium low heat, (retain a litte for later). Add onions and garlic, stir until translucent. Add the rest of the oil and uncooked pasta and stir. Increase heat to Medium. Let the pasta get golden brown. Add the paprika, tomato paste, pinch of chili powder, salt and pepper and stir. Add the bouillon powder, cover with shredded greens, stir well. Then add about 1/4L of recently boiled water, turn up the heat and stir. If it boils off immediately, add a bit more water. Test the pasta every minute or so. You are aiming for something that is like a dry soup. In a separate pan, fry eggs to desired done-ness. Serve in bowls with parmesan and topped with a fried egg.
Rainbow chard and parmesan tart with oat and carrot crust.
You need a 24cm diameter flan tin)
crust:
100g rolled oats 100g wholemeal flour
100g grated carrots 100g butter
1 tsp baking powder pinch salt
filling:
small bunch of rainbow chard with stems chopped separately
2 chopped onions 2 crushed garlic cloves
2 large eggs- beaten parmesan cheese to taste.
50 ml milk sprig of parsley – finely chopped
salt and pepper
Mix the carrots, oats and butter. In a separate bowl mix the flour, baking powder and salt. Add to carrot mix. Combine to form a dough. Press it into your tin and chill in fridge for ½ hour minimum. Then bake in a hot oven, 200C/400F for 15 minutes. Add some olive oil to a pan and saute onions slowly till they start to caramelise. Add garlic and then the chard. Remove from heat when chard starts to wilt. Combine the chard mixture, eggs, milk and parmesan & salt and pepper in a bowl then pour into the tart crust and bake for a further 20 minutes at 180C.
Spicy Cabbage:
2 tbs vegetable oil ½ tsp mustard seeds
½ tsp split black gram* 4 green chillies chopped
6 curry leaves 2 medium onion(s) chopped finely
1 medium cabbage shredded 1 tsp cumin powder
½ tsp black pepper powder 1 garlic clove grated
4 tablespoons grated coconut a pinch of turmeric powder and salt
1 tsp fresh lime juice
*You can get split black gram, (urad dal) and the other ingredients such as mustard seeds and curry leaves from local shops specialising in Asian foods –the VG Store next to Iceland on Stoke Newington High Street has a particularly good selection.
Heat the oil in a heavy-based pan. Drop in the mustard seeds and let them crackle. Add the split black gram and fry till it is light brown. Add the green chillies, curry leaves and the chopped onions. Fry on medium heat for about 3 minute(s) or till the onions are softened and pale. Add the cabbage and the rest of the ingredients except the salt and lime juice. Stir-fry on high heat till the cabbage is well coated with the oil and looks glossy. Mix in the salt, cover and cook on low heat for about 5 minutes or till the cabbage is yet crunchy but cooked. Mix in the lime juice. Keep covered for 2 minutes – and then serve.
Braised red cabbage with apple
This is adapted from a Jamie Oliver recipe which originally had bacon in – if you want to revert to the original - add 250g smoked streaky bacon finely chopped to the fennel seeds and cook for 5 minutes before proceeding. (serves 4 as a side dish).
olive oil
1 tablespoon fennel seeds, bashed
1 onion, peeled and sliced
2 eating apples, peeled and chopped into 2.5cm/1 inch pieces
1 red cabbage, outer leaves and core removed, chopped into irregular chunks
sea salt and freshly ground black pepper
150ml balsamic vinegar
Pour 2 tablespoons of olive oil into a saucepan, get it hot and add the fennel seeds, (and bacon if you are using). Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky. Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar, and stir everything together well. Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often. You will end up with a delicious sticky-sweet cabbage dish.
Komatsuna
(similar to pak choi)
Wash
the komatsuna and cut crossways into inch wide sections – including
the stem. Put some olive oil in a large frying pan or wok.
Gently sauté some finely chopped garlic and fresh ginger. Add the stem
sections of the komatsuna and stir around in the oil for a few
minutes. Add the leafy bits and stir around in the oil until the
leaves begin to wilt. Stir for a couple of minutes longer – then
turn down the heat to low, add a teaspoon or two of soy sauce, stir
and cover. Cook for a further 4-5 minutes – and serve.
or...
1 medium head komatsuna
1/4 cup tahini
1-3 tablespoon water or lemon juice
1-2 teaspoons soy sauce to taste
Coarsely chop the komatsuna, leaving the stem portions about long so
that they will be a nice size for dipping. Put stems into a
steamer for two minutes; then add the leaves and steam for three to
four minutes, until tender-crisp. Drain, pressing lightly to remove
excess water. Mix the tahini, water or lemon juice, and soy sauce in a
bowl. Serve, either by pouring the sauce over the komatsuna and
tossing, or by letting each person dip pieces into the tahini-soy
sauce.
Indonesian
Greens
If
I’m looking for a way of “jazzing up” greens – kale, cabbage
or spinach, I make this Indonesian – inspired dish. You will need:
4
tbsp crunchy peanut butter
juice of 1 lime (or lemon)
4 tbsp dark soy sauce
1 tsp vinegar
2 tsp sugar
3 cloves garlic, crushed
1 – 2 dried chillies, chopped fine
(few leaves Vietnamese coriander – optional)
Boil
greens (& Vietnamese coriander) in 1 cup water for 5 mins (skip
this stage if you’re using spinach). Meanwhile, stir rest of
ingredients together until you have a thick paste. Then stir in sauce
and simmer for a further 5 mins. Serve as a main on a bed of
rice, or as a side dish.
Minestrone
Soup
2
rashers of unsmoked streaky bacon
1 onion, (chopped)
3 cloves garlic
2 sticks celery
1 litre chicken or veg stock
1 tin cannelloni /borlotti beans
bayleaf and or sprig fresh rosemary
large handful spring greens
Brown
the chopped bacon in a large pan. Add chopped onion and 2 sticks
of chopped celery and finely chopped garlic cloves. Sauté until soft.
Add 2 sprigs fresh rosemary and/or a bayleaf. Add 1 litre stock and 1
tin cannelloni beans. Simmer for 25 minutes. Then remove bayleaf
and rosemary if used – and roughly mash the beans. Add the washed,
chopped spring greens and cook for further 7 minutes – or
until tender. Serve sprinkled with parmesan cheese.
You
can substitute an extra onion for the bacon in this recipe if you are
vegetarian or vegan.
Egg
flowers pak choi soup
750
ml chicken or vegetable stock
2 teaspoons soy sauce or tamari
2 handfuls of pak choi strips
2 eggs, beaten
1 teaspoon sesame oil
Chilli oil or pepper to taste
Bring stock to a boil in a medium pan or wok. Add pak choi and cook
for a few minutes, until tender. Remove the greens to a dish. Return
the stock to a boil and drizzle in the beaten eggs, stirring once to
create ‘egg flowers’. Remove from heat, add the greens, cover and
let sit for 2 minutes. Stir in the soy sauce, sesame oil and chilli or
pepper to taste. Serve immediately.
Bubble
and Squeak
2
potatoes, peeled and diced
½ green cabbage/ leeks/kale, shredded
2 tbsp butter
salt and freshly ground black pepper, to taste
Place the diced potatoes into a large saucepan, with plenty of boiling
water, and place on a high heat, to boil, for 8-10 minutes. Add the
shredded cabbage to the water, and continue cooking for two minutes.
Drain the mixture well and then mash the potatoes and cabbage mixture,
season to taste. Heat the butter in a small frying pan and add
the mashed potatoes and cabbage to the pan. Pan-fry for 3-4
minutes. Carefully turn the mixture over, and continue cooking for 4-6
minutes, or until golden brown, with a light crispy outside. Turn onto
a serving plate, to serve.
Chard
soupy stew
Finely
chop 2 cloves of garlic and an onion. Saute in a tablespoon of olive
oil until the onion is soft and transparent. Wash a large handful of
chard and cut into strips - use the stalk too. Add the chard to the
cooked onion and stir until the chard wilts. Add 1/2 a litre of
chicken or vegetable stock and a drained can of canelli or borlotti
beans and cook for 30-40 minutes. Season with salt and pepper and add
some grated parmesan before serving.
Spinach
and potato curry
In
our never-ending quest to think of other things to do with greens,
here’s a quick spinach and potato curry.
250g
potatoes
200g fresh spinach leaves
1 tin
tomatoes
1 tablespoon olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 small chilli
1/2 veg stock cube
Heat
a thick bottomed pan until it is hot. Add the cumin and coriander
seeds and cook for 2 minutes, until toasted. Allow to cool and then
grind in a pestle & mortar – if you don’t have one – just
crush the spices between 2 metal spoons – one on top of another.
Scrub the potatoes and chop them into 1/2 inch cubes. Wash the chilli
and de-seed it. Slice it finely. Heat the oil in a pan and then add
the chilli and the spices. Cook for a minute. Add the potatoes,
tomatoes and ½ stock cube and mix well. Cover and simmer for 15
minutes, until the potatoes are almost cooked. Wash the spinach and
chop roughly. Add to the pan. Stir and cover. Simmer for 5 minutes
until the spinach is wilted and the potatoes fully cooked.
Provencal
Chard Quiche/Flan
This
delicious sounding chard recipe was sent in by a box scheme member.
The crust is optional here, and any will do, but this is a good one:
Sieve
8 oz flour and 1/2 tsp salt. Work in 6 Tbs olive oil and enough warm
water to make a smooth dough (don't stint). Refrigerate 30 mins. Roll
out to 12" tin (or just press it in), prick and bake blind for 10
mins at 200C before filling.
Filling:
In
4 Tbs olive oil, fry 2 onions and 3 cloves garlic till softened (10-20
mins).Add a handful of raisins and a generous teaspoon of fresh thyme.
Add 1 lb chard (washed
& chopped) and some salt. Cover and cook til tender. Evaporate any
excess liquid and let cool. Fork 2 large eggs with 2 tbs cream (or
sour cream, or milk if need be). Stir it into the pan with the juice
and grated zest of a lemon and some pepper. Spread the filling in the
crust (or into the oiled or buttered tin), top with chopped black
olives, and bake for 25 minutes or so at about 180C. This is best
eaten not too hot.
Spanakopita
(cheese and spinach pie)
500g
spinach (or chard) washed and cut into thin strips
1 tbsp chopped parsley
1 bunch spring onions –chopped
225g onions finely chopped
120g Feta cheese, crumbled
6 sheets ready made filo pastry
olive oil for frying and brushing filo
salt and fresh ground black pepper
Preheat the oven to
180C/gas 4. To make the filling, combine the spinach, parsley and
spring onions in a large bowl. In a pan, gently fry the chopped onion
with a little olive oil until golden. Add this to the spinach mix as
well as the feta and mix well. Season to taste. For the pie, grease a
shallow 20 x 18cm baking dish with oil. Line with three of the filo
sheets, placing one on top of the other and brushing each sheet with
oil before adding the next. Put the filling over the pastry and
spread evenly. Cover with the remaining filo sheets, brushing each
with oil. Brush the top with oil and, with the point of a sharp knife,
score the crust into four portions, making sure not to cut right
through. Bake for 40 minutes in the oven. When golden brown, remove
and leave to cool. Cut the pie into portions and serve.
Spinach
& yoghurt cold soup
8
oz (225 g) young spinach leaves
4 spring onions, chopped
450 ml (15 fl oz) low-fat natural yoghurt
1 tsp. (5 ml) paprika
1 tbsp. (15 ml) lemon juice
1/4 pt semi skimmed milk
salt and pepper, to taste
4 ice cubes, to serve
Put the
washed and drained spinach leaves in a saucepan with only the water
that clings to the leaves. Cover and cook for 5 minutes, until wilted.
Drain well, pressing out any excess water. Chop the spinach roughly,
then place in a blender or food processor with the spring onions and
225 ml (8 fl oz) yoghurt. Puree until smooth. Add the remaining
yoghurt, the paprika, lemon juice, milk and seasoning. Blend until
mixed. Chill for 1 hour.Divide the soup between 4 serving bowls and
drop an ice cube into each before serving.
Spinach
and tomato soup
200g spinach
1 onion finely chopped
2 cloves garlic finely chopped
1 tin chopped tomatoes.
100 ml milk
Sauté the chopped onion and garlic in a teaspoon of butter until soft
and translucent. Add the chopped spinach and stir till the
spinach is wilted. Add the tomatoes. Cook for ten minutes then
puree. Add the milk and heat through, without boiling. Taste and
adjust seasoning to suit.
Spinach
and courgette soup
Medium
sized onion
large courgette
Medium sized potato
100g spinach
2 tbs olive oil
1.2 litre vegetable stock
¼
cream (optional)
Chop vegetables. Heat the oil in a large pan and saute the onion and courgette
until the onion is transparent. Add potato, spinach and stock. Bring
to the boil, reduce heat, cover and simmer for 20 minutes. Whizz until smooth – stir in cream if you are using it and
adjust seasoning. Re-heat gently without boiling. Serve.
Kale
pesto pasta
100g
Tuscan kale
2 cloves garlic, peeled & crushed
handful pine nuts
3 tablespoons double cream
50g parmesan
1 tablespoon olive oil
1/2 teaspoon grated nutmeg (optional)
Pinch of salt
Heat
the oil in a pan and gently saute the garlic for 2 minutes. Wash the
kale well and chop roughly. Add to the garlic pan. Cover and cook for
2 minutes, until the kale starts to wilt. Put the pine nuts in a food
processor / blender and blitz until smooth. Add the double cream and
nutmeg, if using. Blitz again. Add the kale and garlic. Process until
smooth. Season with the salt and grated parmesan. Mix well. Add
freshly ground black pepper and salt to taste. Add the kale pesto to
some freshly cooked pasta and mix well. Serve.
Bengali
Chilli Greens with Coconut Cream and Mustard Seeds
2
tbsp ghee or vegetable oil
1 onion, sliced
1 tbsp black mustard seeds
Salt and pepper
1-2 green chillies, deseeded and finely chopped
600g
shredded spring greens
200ml coconut cream
Heat 1 tbsp of the
ghee or oil in a pan over a medium-low heat and gently fry the onion
until lightly caramelised. Sprinkle with a pinch of salt and the
mustard seeds and fry a little longer to release the fragrant mustard
oils. Set aside and keep warm. Heat the remaining ghee or oil in a
large, heavy pan over a medium-low heat. Gently fry the chilli for a
few moments, then add the greens. Salt lightly, cover and cook,
stirring occasionally, for 5 minutes or until the leaves wilt. Add the
coconut cream and simmer for a few minutes until the greens absorb
most of the cream and the whole mixture is piping hot. Heap the
coconut-flavoured greens in a dish and serve them topped with the
caramelised onions.
Chard and
onion tart
3 small onions, finely sliced, 300g chard, leaves separated from
stems and roughly chopped, 2oz butter, 6oz short
crust pastry, 3-4 tbsp creme fraiche, parmesan, thyme, salt and pepper
Gently fry the onions and a little thyme in butter for about 10
minutes without colouring. Meanwhile blanch the
stalks until tender. Remove stalks and blanch
the remaining leaves briefly before refreshing under a cold tap and squeezing to remove as much water as possible. Add
the chard to the onions and reheat, mix and
season. Spread the mixture on a circle of pre-baked
short crust pastry. Sprinkle with chopped olives, parmesan and a few dabs of creme fraiche and bake in a hotish,
pre-heated oven for about 15 minutes.
Penne
with gorgonzola, walnuts & spinach
150g penne, 100g spinach , roughly chopped, 100g Gorgonzola,
crumbled, 4 tbsp single cream, a handful walnut halves,
toasted and roughly chopped
Cook the penne following the pack instructions. Put the spinach in
a colander and pour the pasta and cooking water
over to wilt the spinach. Leave to drain. Mix the cheese, cream and walnuts with salt and lots of
pepper then stir through the hot pasta and
spinach.
Tagliolini
with lemon, olive oil, chickpeas, kale and pecorino.
Serves 4.
100ml olive oil,
2 lemons, rind only
½ lemon, juice only
200g cooked chickpeas
large handful kale
500g fresh tagliolini pasta, or similar
salt
freshly ground black pepper
100g pecorino or other hard cheese, finely grated
1. Boil the kale for one minute, then chop it finely.
2. Heat the olive oil in a wide pan and cook the kale in it for a few
minutes, over a moderately high heat, stirring constantly.
3. At the same time, bring a pot of water to a boil and drop in the
pasta to cook for two or three minutes until just tender.
4. Drain the pasta and stir it into the kale with the lemon rind and
juice, the chickpeas and half of the grated cheese.
5. Season with salt and pepper.
6. Serve the pasta with more cheese scattered over
By Denis Cotter
Stir-fried
cabbage
Whole
January King cabbage (shredded finely)
4 tbsp toasted sesame oil (you can buy this in health food shops or use
ordinary sesame oil)
1 smallish onion sliced finely
1 tbsp white wine vinegar
Salt to taste
Pinch of caraway seeds
Heat
the oil in a wok. Add the onions and caraway and fry until starting to
soften. Add the cabbage and fry, turning continuously until the cabbage
is softened but still has a little crunch left in it (about 4 mins). Add
the vinegar and salt to taste. Turn a few more times and serve.
Stir-fried
cabbage with sesame seeds
450g cabbage (any
kind )
1 tbsp vegetable oil
1 clove of garlic
2cm (1in) piece of fresh root ginger
2 tsp soy sauce
2 tsp runny honey
1 tbsp toasted sesame seeds
Chop
the garlic and peel and chop the root ginger. Finely shred the cabbage
leaves. Heat the oil in a wok or heavy based pan then saute the garlic
and ginger for just one minute. Add the cabbage and stir-fry for 3-5
minutes until just tender. Stir in the soy sauce and honey and cook for
1 minute. Sprinkle with the toasted sesame seeds and serve. (To toast
sesame seeds – sprinkle into a large frying pan and place over a
medium heat until the seeds start to darken in colour and smell
fragrant).
Stuffed
Cabbage
1
cabbage
¾ kg pork sausages (try Stocks Farm’s pork and leek ones at Stoke
Newington Farmers’ market)!
salt, pepper, butter.
Cut the cabbage
crossways into slices and blanch for 5 minutes in boiling water. Drain
cabbage. Butter a large flameproof pot – put in 1/3 of the
cabbage. Remove skin from sausages and place half of them over the
cabbage. Put the next 1/3 of cabbage over this – followed by the rest
of the sausage meat. Finish with a final layer of cabbage. Season each
layer as you go. Dot with butter and cover with a piece of buttered
greaseproof paper and the lid. Bake in a pre-heated oven, (150C ) for
2-2 ½ hours until the cabbage is very tender.
Kale
on Toast
1
bunch of cavolo nero (or other kale) (approx. 250g)
1 onion
3 garlic cloves
1 red chilli
Sprig of rosemary
1 orange
Soft goats’ cheese
Sourdough bread
Olive oil
Salt and pepper
Finely
chop onion, garlic and de-seeded chilli. (Check the heat of the chilli,
as they vary wildly only use a small piece if hot.) In a heavy-based
pan, heat olive oil then fry onion over low heat until soft and
translucent.
While
it cooks, roughly chop kale lengthways into thin strips, discarding any
tough and woody stems. Wash in a colander but do not dry. When the onion
is just about done, add garlic, chilli and rosemary. Fry for an extra
minute. Add the kale, sprinkle with salt, give it a stir, put on the
lid. Cook on lowest heat for about twenty minutes. Check once or twice
to make sure its not sticking. A few minutes before serving, grate in
orange zest and season with salt and pepper, to taste. Fish out rosemary
sprig.
Toast some slices of
bread. Rub with half a garlic clove. Drizzle with olive oil. Spread with
goats’ cheese. Top with kale mixture and serve.
Pak
Choi Stir Fry
250g pack
firm tofu
250g chestnut mushrooms (or other closed cup variety)
100g fresh sprouted beans / pulses / seeds
250g pak choi
3 tablespoons soy sauce or tamari
2 teaspoons runny honey
1 tablespoon sesame seeds
Wash &
dry the pak choi. Shred the leaves and keep on one side. Finely cut the
stalks and keep on one side. Wipe the mushrooms and slice or chop.
Cut the tofu into cubes. Heat some oil in a wok and add the
mushrooms, tofu and pak choi stalks. Cook for 5 minutes, until tender,
stirring often. Meanwhile, mix together the soy sauce, honey and sesame
seeds to make the sauce. Add the pak choi leaves to the pan and cook for
1-2 minutes, until slightly wilted. Add the bean sprouts and the sauce.
Mix well so everything is coated. Serve immediately.
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