Main ingredients
Leafy greens recipes
Spinach, kale, chard and cabbage.
14 recipes
Borscht
Beetroot and cabbage soup built on beef broth, with the grated beetroot added late and with acid so it stays red.
Simple Green Salad
Nothing but leaves and vinaigrette, dressed the moment it goes to the table so it arrives crisp rather than limp and watery.
Garlicky Greens
Greens wilted in garlic oil in a single wide pan, on the table in under ten minutes and the default side for almost anything.
Minestrone
A chunky vegetable soup built on a slow soffritto, with beans and small pasta simmered in the broth so it thickens as it stands.
Beef Chow Mein
Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.
Chickpea and Spinach Stew
Dried chickpeas cooked from scratch and thickened with fried bread pounded to a paste, which is how Seville gets body without cream.
Crunchy Cabbage Slaw
Shredded cabbage salted and drained for an hour first, so the mustard dressing stays thick instead of thinning to a puddle.
Golubtsy
Cabbage leaves rolled around seasoned mince and rice, then braised slowly in tomato and soured cream.
Pirozhki
Small yeasted buns filled with cabbage and egg, baked or fried, sized to be eaten out of the hand in two or three bites.
Warm Farro and Roast Squash Bowl
Farro boiled like pasta and dressed while it is still hot, under roast squash, crisped kale and feta, so it eats as a meal.
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Braised Red Cabbage
Shredded red cabbage cooked slowly with apple, vinegar and spice, the acid going in early so the colour stays bright.
Creamed Spinach
Wilted spinach squeezed bone dry before it meets the cream, which is the whole difference between this and a puddle.
Egg Fried Rice
Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.