My Mother has instilled in me the need to have a ‘little bit of something green’ on every plate of savoury food that I eat. This means I have become increasingly reliant on those trustworthy freezer companions; peas and broccoli florets, to satisfy this need.
However, an often under-looked favourite of mine is a bag of frozen spinach. It’s possibly the most versatile of all greens. It has the ability to instantly wilt into silky little slicks when thrown into any stew, soup or pasta sauce. Or, when stuffed inside the inferno that is the steam-filled pocket of a toasted pitta, left to wilt and paired with cubes of feta or fried halloumi, it can make an instantly healthy and sophisticated lunch. It’s also great in a smoothie; instantly chilling it and becoming indistinguishable except for the colour and goodness it exudes.
See recipe below for this delicious chickpea and spinach curry:
Kale also survives the freezing process well, and is almost as versatile as spinach but needs a little bit more cooking to soften the tougher sinews of the leaves. Due to it’s robustness it can take on a battering of flavours more successfully than spinach can. It loves to be fried up with onion and garlic, simmered in a little stock and served with sausages, chorizo sausage perhaps, or combined with pasta that’s been tossed in an anchovy dressing…
Below is my kale, sweet potato and spicy sausage hash. Simply fry a chopped onion, the crumbled sausage meat of 2 sausages and the baked flesh of a sweet potato with salt, pepper and paprika - then top with a fried egg!
The humble lettuce leaf also carries a huge weight of worth in my cookery repertoire. I favour the tight little bundles of cos as; because the leaves are still attached to the stalk they stay fresher far longer than any bagged salad. They instantly lift a plate of food, even just a few leaves add a pleasing crunch and freshness. Chopped in a salad or whole with a sandwich, they make you feel more saintly in your eating - lightening the load and brightening your plate. Although everyone should be aiming to have a rainbow of food on their plate - getting your greens sorted is always a good place to start!
Chickpea and Spinach Curry
1 Red Onion, finely chopped
2 cloves of Garlic, finely chopped
2 teaspoons of whole cumin/coriander seeds
1 teaspoon of garam marsala
1 400g carton of Chopped Tomatoes
1 400g tin of Chickpeas
4 big handfuls of Spinach
- In a large saucepan, gently fry the onions and garlic in a bit of flavourless oil. When beginning to soften add whatever whole spices you have and let them pop in the oil.
- Next add the chopped tomatoes, then fill the carton with cold water and add that to the pan too. Let it bubble for 5 mins before adding the chickpeas.
- After 2 more minutes take the pan off the heat then add the spinach to cook in the residual heat.
- If you're using frozen spinal then you might need to put the pan back on the heat to reduce a bit more.
- Serve with rice, mango chutney and any other bits and pieces you can get your hands on; bhajis etc.
