It is nearly Spring, and salads are all the go for our daily menu. If you have been following our salads, you will know we are mainly doing very simple salads at the moment, as life is busy and wearying. Thank goodness for that mesclun that green grocers sell – by-the-kilo varietal mixes of green salad leaves. The base of any salad is so easy! They are available year round, and you can make this salad in a nest of salad greens in the centre of a big plate. We haven’t done that today, but often serve it that way.
The salad takes beans – green or broad beans, either one, or mix them – and tosses them with asparagus and olives. A little black garlic is broken into small pieces and added.
Similar dishes include My Favourite Grilled Asparagus, Pasta with Minty Broad Bean Puree, Crispy Green Beans with Ginger and Soy, Italian Flat Bean Salad with Blue Cheese and Walnut Crumbs, Glorious Five Bean Salad, and Green Beans with Lentil Crumble.
Or try Broad Bean Salad with Tomatoes and Parmesan.
You can browse all of our Bean Salads, and indeed, all of our many many Salad recipes. Or explore our Early Spring dishes.
Continue reading “Green or Broad Bean Salad with Asparagus, Olives and Black Garlic”
Winter is the time for Mustard Greens, and we love them. This recipe, with its origins in Sri Lanka and the South of India, treats them very simply without a lot of spice, and ensures that the flavours of the Mustard Leaves shine through. In fact, any greens can be used in this recipe – spinach, kale, chards and any local greens that might be in your area. Try it with cabbage too, its delicious.
Similar recipes include Whole Mung Dal with Greens, Sri Lankan Pumpkin and Coconut Curry, Sarson ka Saag, Chilli Leaves with Peas, Mustard Greens with Mooli (Daikon), and Turnips with Mustard Greens in a Creamy Sauce.
Browse all of our Mustard Greens dishes, and all of our Sri Lankan recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Sri Lankan Mustard Greens with Coconut (Suitable for Any Greens)”
Today we have a lovely dish of mustard greens with a taste of Bali. A quick sambal is made with lemongrass and kaffir lime leaf, which is then mixed with steamed mustard greens. The dish is topped with something crispy – I often use garlic chips or crispy fried tofu, but fried shallots or even potato chips or sweet potato chips can be used.
Note that Kai Choy or Gai Choy is the Cantonese name for Mustard Greens. It is also known as Indian Mustard, Leaf Mustard and Mustard Leaves.
Similar dishes include Salt and Pepper King Oyster Mushrooms, Balinese Sambal Dabo Lilang, Sarson ka Saag, Sri Lankan Mustard Greens with Coconut, Mustard Greens with Mooli (Daikon), and Turnips with Mustard Greens.
Browse all of our Mustard Greens recipes, and all of our Balinese dishes. Or explore our Mid Winter dishes.
Continue reading “Steamed Mustard Greens and Shiitake Mushrooms with Sambal Matah”
Even Vegetarians need their greens, and sometimes, if we are truthful, we don’t place enough emphasis on bringing these various and beautiful vegetables into our diet. How are you going? Vegetarian or not, we can use some help to bring green beauty into our lives at the kitchen table.
If we look around the world, various cuisines use tricks (I prefer to call them habits) t0 increase our intake of elements that are healthy and perfectly compliment the cuisine of the area. The ubiquity of yoghurt in Indian cuisine, for example, the Salads of Thailand, the Salad course of France, and the Greens before Dinner custom of parts of Italy.
In a time where dimension and complexity are the buzz words of the food world, simple is a welcome point of difference. Simple, where the taste of the ingredients shine through strongly and identifiably.
The Greens before Dinner custom is one that resonates in this household. It is very simple:
Check out some of our other collections:
Continue reading “Collection: Every Meal some Simple Greens”
Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.
Similar recipes include Whole Mung Dal with Greens, Sarson ka Saag, Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon Dal, Mooli and Pumkin Curry, and Daikon Salad.
Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Mustard Greens with Mooli | Daikon Radish with Mustard Greens”
I need to share a secret. In this household, our focus on Winter veggies has been low. Turnips and Swedes (Rutabaga) have been relegated to vegetable soups, Parsnips have been a little more loved, beautiful winter greens are pretty much only simply quickly steamed or sauteed.
But our Winter Kitchen is changing. Horseradish returns. We found some Mustard greens. Beets, home grown, are prized for their earthy flavours. Celeriac is never left, ignored, in the bottom of the fridge. Jerusalem Artichokes are loved. Lotus root tentatively played with. Jicama (Yam Bean) has always been loved. Potatoes and Daikon make more regular appearance. Swede and Turnips are loved for their own flavours. Sweet Potato and Yam – beautiful textures and flavours.
Today we cook some wonderful baby turnips with spices, mustard greens and a little creamy yoghurt sauce. Such an extraordinary dish. But use any other green if you can’t source Mustard Greens.
Similar dishes include Turnip with Spices, Turnip Salad with Capers, Spicy Turnips in Yoghurt, Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, Turnips with Quince Molasses, Mustard Greens with Mooli, and Turnip Soup with Yoghurt and Coriander-Walnut Paste.
Browse all of our Turnip recipes and all of our Mustard Greens dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Turnips with Mustard Greens in a Creamy Sauce”
Masiyal is a South Indian dish made from dal and vegetables. It can be made with toor dal or a mixture of toor dal and mung dal. It can contain tamarind, and it always includes a lot of vegetables. However, there are no powdered spices used. Instead it is seasoned with a few selected spices which often include fenugreek. This recipe, however, is unusual in that it contains neither fenugreek nor tamarind.
The recipe is another from the doyen of TamBram cooking from South India, Meenakshi Ammal, in the first volume of Cook and See. It is in the chapter of Poritha Kuzhambu, and is one member of the family of toor dal based vegetable dishes. (Occasionally green gram dal – mung dal – is used in place of toor dal, or a mixture of the two dals is used.)
This same recipe can be made with green leaves – amaranth leaves, any greens, fenugreek leaves, radish tops, etc. I guess in these modern times we could use beetroot leaves too. You can make it thin as a Kuzhambu, or thick as a Koottu, depending on personal preference.
Similar recipes include Elephant (Foot) Yam Masiyal, Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy, Poritha Kuzhambu with Tamarind, Elephant Yam Masiyal with Fenugreek Seeds, Brinjal Chidambaram Gothsu, and Poritha Kuzhambu with Amaranth Leaves.
Or alternatively, browse all of Meenakshi Ammal’s dishes that we have made. All Indian recipes are here and our Indian Essentials here. Or take some time to explore our Mid Autumn collection of recipes.
Continue reading “Ridged Gourd Masiyal | Peerkankai Masiyal”
If you are like me, you love a plate of greens now and again. And if they are straight from the vegetable garden, there is nothing better. This is an easy dish to whip up and is fragrant with the garlic and spring onions.
The recipe can be made with just the leaves, or, if you have an abundance of stems, it is also good made with just the chopped stems. But mostly, I mix the two.
Similar dishes include Eat Your Greens Every Day, Chilli Leaves with Peas, Every Meal some Simple Greens, Spinach with Garlic and Lemon, Sweetcorn and Spinach Bhurji, Spinach Stem Salad with Sweet Raisins, and Orzo Pasta with Wilted Spinach.
Browse our Chinese dishes and our Asian recipes. Our Spinach dishes are here. Or browse our Early Spring recipes.
Continue reading “Chinese Style Greens with Garlic and Sesame”
I’ve been longing for a green salad. Having made (and eaten) too many ANZAC Biscuits, we needed something to counterbalance that wonderful sweetness of the biscuits. This salad did it. It combines greens from the garden (use what you have at hand) with some soft raspberries, crunchy crushed walnuts and tangy blue cheese.
This is another wonderful salad from Bittman. I am over half way through the journey of making his 101 salads (at least, the vegetarian ones). Each one has been wonderful and this one is too.
Similar dishes include Cheese and Greens Salad, Green Salad with Chickpeas, Preserved Lemon and Feta, Cucumber Salad with Capers and Ricotta and Watermelon and Peach Salad with Basil.
All of the Bittman Salads that we have tried are here. Or explore all of our Salads. Maybe your would like to explore our easy Early Autumn recipes.
Continue reading “Green Salad with Raspberries, Walnuts and Blue Cheese”
Escarole, that slightly bitter green beloved of Italians, Barley Malt, a sweetener with a dark, grounded flavour and Ragi or millet flour all come together for a delicious meal.
Now I find the simplest and best way to use escarole is in salads, sliced into small but not too small pieces, and then laden with some cooked lentils, left over chickpea salad, cumquat pickles, halved tiny tomatoes, home-made mung bean sprouts, finely chopped herbs and lots of parmesan. (Use almost anything that you have ready in the fridge.)
Escarole LOVES parmesan so feel free to add grated or shaved parmesan.
Browse our Salad Dressing recipes here, and our Salad recipes here. Our yoghurt recipes are here. Or be inspired by our Summer recipes here.
Continue reading “Escarole Salads with Millet and Chickpea Flour Pancake-Style Flatbread”