It is fascinating how traditional ways of composing meals have included what we now recognise as health-promoting elements. For example, the salad courses of France and the USA. And yoghurt included in every meal in parts of India. And in parts of Italy it is common to serve a green vegetable on its own as a pre-dinner course or snack.
The Italian greens course is so easy to bring together – simmer or toss some greens, dress, season, serve. It is a great practice – why not try it this month, for the whole month?
Similar recipes include Every Meal some Simple Greens, Steamed Mustard Greens with Mushrooms, and Puree of Greens.
Browse all of our Salad recipes and all of our Spinach dishes. Or simply explore our Early Autumn recipes.
Continue reading “Eat Your Greens! An easy way to include greens each day.”
Another Indian soup for you – this time a Spinach (or other greens) soup. It is a gentle one, similar to many of the other Indian Soups we have here. In this recipe a spinach stock is made, and it is served thickened and with cream. Delicious. A very good Spring soup. It is gentle, without spicing – a common feature of South Indian soups.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. This one is from Vol. 4.
Similar recipes include Indian Soup with Drumstick Leaves, 30 Beautiful Soups, Spinach Bhaji, and Aloo Palak Subzi.
Browse all of our Indian Soups and all Spinach recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “South Indian Palak Soup”
It was news to me that chilli leaves could be eaten, and now I rue all of those chilli plants over the decades that could have also provided the occasional green dish as well. Chilli leaves are a little earthy, a little bitter, and not at all hot. They are vibrant green when they are cooked – hence they are often included in Thai Green Curry Paste to enhance the colour without adding more green chillies.
My Asian green grocer had these in stock today, so a luscious bunch of large leaves that could not be avoided. She recommended soup, but in fact different countries use them in very different ways – from salads with soy sauce and sesame seeds (blanch the leaves first), to stir fried with garlic, to steamed with tofu. They also go well with noodles, topped with some crispy fried garlic and onion.
I have to thank my Asian green grocer – since I moved into this area we have a number of greens now available to us that were difficult to source or unknown to us previously – tamarind leaves, betel leaves, mustard leaves, amaranth leaves and chilli leaves are the ones that are now part of our kitchen.
Chilli leaves are used from Korea down through Asia and India to Vietnam, Thailand, Malaysia and other parts of SE Asia. They are not an everyday green, but common enough. Here we cook them in a very simple Indian dish with peas and spices. You can make it in under 10 mins.
Similar dishes include Eat Your Greens Every Day, Khar, Steamed Mustard Greens with Sambal, Simple Greens for Every Meal, and Chinese Greens with Garlic and Sesame.
Browse all of our Chilli Leaf recipes and all of our stir fries. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Chilli Leaves with Peas”
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 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)”
A bunch of beautiful spinach leaves from the garden – what can be better than cooking them with toor dal and coconut with a pepper hit? This recipe is a Palakkad recipe – from that region in Kerala on the border of Tamil Nadu. The area is a melting pot of influences especially Tamil and Malayalam. This dish is quite traditional. Some recipes include pepper and others do not. As it’s name indicates with pepper, that is how we cooked it.
A Molagootal is a combination of vegetables and lentils with coconut. It is quite similar to a kootu, but subtly different. It is much like the Poritha Kuzhambu of Tamil Nadu.
In Kerala, many different greens are used for this dish, even cabbage. It can be made with many vegetables including chowchow, long beans, snake gourd and yellow pumpkin. Mixtures of vegetables such as plantain, carrot, yam, potato and chowchow, are also excellent. Indian greens include mulai keerai, paruppu keerai, thandu keerai, palak keerai, murunga keerai and ara keerai – oh to have the same range of greens here.
Similar dishes include Plantain Moar Kootu, Thani Kootu, Okra Tamarind Kootu, Chilli Leaves with Peas, Mango Kootu, Ridge Gourd Dal, Cluster Bean Kootu, Moringa Leaf Dal, Poritha Kootu, and Ridged Gourd Masiyal.
Browse all of our Spinach dishes. Our Kootu recipes are here. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.
Continue reading “Keerai Molagootal | Spinach with a Peppery Coconut Gravy”
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”
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”