When you talk about greens most people think of salad - and while I love a good salad, and for a while I was super into them, I've gone off them a little lately, maybe its the season change, but I'm really loving cooked greens at the moment. I haven't gone as far as making Lettuce Soup (and yes one of my cookbooks has a recipe for that) but I am adding them all over the place.
So, to be specific - I love Kale-Spinach-Broccoli-Asparagus-Swiss chard-Cabbage-Brussel Sprouts-Bok choy-and I'm sure I've left some out! As a not so interesting side note, Swiss Chard in New Zealand is often called Silver Beet.
Now for a few photos showing how I've used leafy (and not so leafy) greens over the past few days. This soup, the Sicilian White Bean and Tomato Soup from Fresh @ Home by Ruth Tal, incorporates leafy greens (meant to be spinach but I subbed red chard) and is delicious! They are too versatile.
I had a Broccoli and Chickpea Curry for lunch the other day. Another really tasty way to get some greens.
One of my favourite ways to have greens is with this Tahini Sauce - its so very simple and so very good. Pictured with Bangers (based on Julie's recipe) & Mash. Recipe for the sauce is below so you can spoil your greens too!