Collapsed Beetroot Greens (or any Greens or Cabbage) with Mustard Seeds and Vinegar

One of my online friends calls this technique hypercooked vegetables – long cooking so familiar in the traditional Italian and Greek cuisines. The result is a surprising lusciousness, intensity of flavour, and an almost stickiness. They are deeply flavoured and a little tart. I have made this dish with cabbage and with beetroot greens, but I am sure it would work with any leafy greens that do not collapse immediately on heat (eg most of the salad greens would be unsuitable).

You will find it difficult to stop diving into the cooking pot once these have collapsed down into their jammy texture. But if you do leave some, serve as a side dish, or over rice or any other grain, lentil or bean (freekeh, couscous, white beans, burghul, red rice, etc), turn into a soup with a handful of the one of the tiniest soup pastas, orzo pasta or rice, or just ladle it over thick slices of toast with a drizzle of olive oil. I have also cooked turnips, diced, and added to these beetroot greens. I sometimes add sultanas to counterpoint the tartness.

The mustard seeds and cumin that I added this time are purely optional.

Do try on a lazy Sunday afternoon, when you have time to let the greens collapse and intensify.

Similar recipes include Greek Village Salad, Parsley Braised with Tomatoes and Olive Oil, and Green Beans with Tomatoes.

Browse all of our Beetroot Greens dishes and all of our Greek recipes.

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Chickpeas and Spinach (or other Greens) with Chilli

I LOVE this dish. Simple, but flavoursome and healthy. Mop up juices with some home made focaccia. Although Beetroot Leaves have been used here, it can also be made with Spinach, Chard or other Greens.

The chickpeas are soaked with bicarb soda to make them achingly tender when cooked. The greens are cooked with a tomato base with some wine (see the notes below the recipe for an alternative) and mixed with the chickpeas.

Here is how to cook the softest chickpeas.

Are you looking for more Chickpea recipes? Try Green Salad with Chickpeas and Preserved Lemon, Smashed Chickpeas with Broccoli and Dukkah, and Hummus.

Similar dishes include Collapsed Beetroot Greens, Spinach with Garlic and Lemon, Glass Noodles with Spinach, Mushroom, Spinach and Blue Cheese Salad, Mung Dal with Cumin and Spinach, and Potatoes and Spinach.

You might like to browse all of our Chickpea recipes and Spinach recipes. Check out our easy Late Winter recipes here.

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