Summer Greens with Lentils, Chilli and Coriander

I know we have has two rather labour-intensive recipes this week and I know that you are probably all in a hurry so here is a really quick and easy and healthy way of using up all your summer greens. I will be serving this up for the vegans tonight,  amongst other things, at the SupperClub in Putney. I hope they like it!

Summer Greens with Lentils, Chilli and Coriander

You can use all manner of greens with this recipe, spring greens, spinach, kale, Cavalo Nero or any type of cabbage. Just remember if the greens are very fibrous they may need blanching first, but If they are tender you can just sweat them down as in this recipe.

This makes a lot. Enough for 4 as a main or 8-10 as a side. Half the quantities if you are not very hungry.

for the lentils:

300g Puy lentils

2 garlic cloves

1 tbsp olive oil

for the spring greens:

3 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

1-2 chilli, chopped

500g spring greens, shredded

Juice of ½ lemon

1 small bunch fresh coriander, chopped

Sea salt & freshly ground black pepper

First cook the lentils. Put them in a pan with the garlic and add enough water to cover. Bring to the boil, then reduce the heat and simmer for about 20-30 minutes, until tender, topping up the water if necessary. Drain, then season well and mix in the olive oil.

For the spring greens heat the olive oil in a large saucepan, add the onion, garlic and chilli, then cover and sweat for about 5 minutes until softened. Add the shredded spring greens and season well. Cook, stirring, over a high heat until wilted. Stir in the lemon juice, lentils and coriander and adjust the seasoning.

Spinach and Feta Filo Pie

Finally for this week – spinach! The types of spinach available from Riverford vary throughout the year and although they will work with any spinach recipe, the cooking methods will change.

With true spinach or baby spinach it wilts easily and can be cooked without blanching. Simply melt a little butter in the bottom of a heavy based saucepan. Make sure the bottom is coated with butter as it will stop the spinach sticking. Add the spinach and a pinch of salt and cover. Steam for a minute or two. Remove the lid and stir. Cook covered for one or two minutes more until all wilted. Tip into a colander, spread out well and allow to drain. Perpetual spinach is actually a chard and from the beet family. It has a much longer season and is easier to grow. This type needs to be blanched in salted boiling water for one to two minutes. Remove and spread out on a dry tea towel to drain. When cool, use the tea towel to squeeze excess water from the spinach. This then should be lightly sautéed with olive oil or butter and seasoned to taste.

Today we are making a Spinach and Feta Pie based on the Greek classic “Spanakopia” and it occurred to me that it could also be easily made using spring or summer greens which I promised you more recipes for. I love this pie, still warm, for lunch with a side salad.

Another way I like to use up my spinach is in Spinach Empanadas. I simply cook the spinach and add some grated Parmesan and salt and pepper. That is it. You can buy ready-made Empanada pastry oinline which comes frozen and you keep in the freezer until wanted just like Filo. I might try experimenting with some different filling for those too as it is a great way of getting vegetables in the kids and they can go in their lunch box too. Cornish pasties are the English version and just as delicious. Let’s face it – anything in good, golden brown, flaky pastry is going to be yum!

Filo and Feta Pie in dish

Spinach and Feta Filo Pie
400-600g spinach
Large knob of butter
4 spring onions
50g freshly grated Parmesan
200g crumbled feta cheese
2 eggs, lightly beaten
60 g (2 oz) butter, melted
8 sheets filo pastry

Depending on spinach cook as above. Heat some butter in a heavy-based frying pan and add the shredded spring onions. Cook for a few minutes and then add the drained spinach. Cook for a few minutes to remove all excess water. Season well to taste with salt and lots of freshly ground black pepper. Allow to cool. Add the beaten egg and stir well. Next and the Parmesan and crumbled feta. Preheat the oven to moderate 180°C (350°F/Gas 4). Lightly grease a 20 × 30 cm baking dish, preferably metal. Lay 4 sheets of filo pastry on the bottom, brushing between each sheet with a butter. Top with the spinach and cheese mixture. Finally top with the remaining filo sheets making sure each one is well brushed with butter. Brush the top with any of the remaining butter. Bake for about 30 minutes in the bottom of the oven or until the top is golden brown and the bottom is cooked through as well. Cut into pieces and serve warm.

Spinach

Use-up Stir-fry

Spring greens are a thing of beauty, however I do understand when you have seen your hundredth one turn up in your veg box, you may not continue to think so.

I got a couple this week in my small fruit and veg box along with more carrots, another veg that often accumulates, spring onions, sugar snap peas and new potatoes. On the fruit front there was apples and raspberries. So to make sure that you do not despair of summer greens, I will be concentrating on them over the next few weeks starting with a fabulous use-up dish this week. This is the sort of recipe which clears out your fridge before your next veg box arrives because there are so many variants of ingredients you can use. And of course you could add some prawns, or chicken, pork or steak if you wanted.

I started with my spring greens, sugar snap peas, carrots and spring onions but I also discovered half a left over red pepper, some mushrooms and a few bunched onions, which all went in. The only staples that you really need are chillies, ginger, garlic and coriander and a lime, Teriyaki sauce and noodles.

There are several varieties of Teriyaki sauce. My kids like Waitrose own best probably because it is particularly sweet but if you want a healthier option Clearspring make an organic one. The sweetness is counteracted with some lime juice and if you want more salt, add a little soy or Nam Pla (Thai Fish Sauce) is also particularly good. On the noodle front, any will do. I used some old Pad Thai noodles which  where hanging around in the cupboard. More important is the ratio of veg to noodle. Your cooked veg quantity should be about equal to that of noodles otherwise it can get a bit heavy going. I have given you a rough recipe below but really it is up to you.

The only other thing which really is of help in use-up stir-fry is a Wok. If you don’t have one, don’t splash out on an expensive one. I got mine about 25 years ago for £10 and it is still going strong.

Stir-fry in bowl

Use-up Stir-fry

Serves 2 very generously

150g Pad Thai noodles (or any will do but vary cooking as instructed)

1 head summer greens

1-2 fresh red chillies

Large knob of ginger

2 cloves garlic, peeled

4 spring onions

2 small bunched onions

4 carrots, peeled

8 mushrooms

100g sugar snap peas

½ a red pepper

Sunflower oil

1 lime

Teriyaki sauce

Sesame oil (optional)

Soy sauce, Nam Pla or salt

Small bunch of coriander

Boil the kettle and pour boiling water all over the noodles so that they are submerged. Leave for 15 minutes. Meanwhile shred your summer greens, wash and drain well. Grate the carrots. Thinly slice the mushrooms and red pepper, removing any seeds. Remove the outer most layer from the spring onions and bunched onions and finely slice. (Don’t forget to use the green of the spring onions too.) Top the sugar snap peas and string if necessary. Finely chop the chilli, removing the seeds. With a teaspoon remove the outer layer of the ginger. Grate the garlic and ginger. Drain the noodles. Heat your wok or large frying pan with a little sunflower oil. Add the garlic, chilli and ginger. Fry for a minutes, stirring well. Add the spring onions, bunched onions, mushrooms, sugar snaps and red peppers. Stir-fry for a minute or two more. Next add the summer greens and carrots. Stir-fry until the veg has wilted. Finally add the teriyaki sauce and noodles and mix really well. Take off the heat and stir in your chopped coriander. Squeeze over the lime and drizzle with Sesame oil if using, Taste. If it needs more salt add soy or salt. Make sure you have the balance of sweet, salty and sour. Serve with a wedge of lime.

Stir Fry in Wok

Braised Summer Greens with Pulled Ham Hock, Broad Beans, Peas & Lentils

I am very excited about peas in salads at the moment, especially baby fresh, uncooked ones. They are like a little crunchy explosion in your mouth. My pea harvest at my allotment has been particularly good this year and some have even managed to make it to the table. In past years the entire harvest has gone straight in the kids mouths. Anyway, back to this week’s box – summer greens and broad beans to use up, I came up with this rather successful recipe. Not quite salad, not quite a side, not quite soup, we ate it as a main and it was very enjoyable. As always with my recipes, it is easily adaptable and any greens would do including chard, kale or any sort of cabbage. You may have to adapt the cooking of the greens with a tougher variety of green such as kale but this method of cooking greens with olive oil and garlic is my favourite and is delicious just on its own.

I am a great fan of ready pulled ham hock. Although I know it is an easy enough to make your own and you end up with all that lovely ham stock, anything that saves a little time in the kitchen, helps. You can now buy it quite readily from good supermarkets or indeed, Riverford do their own.

When it comes to lentils for salads the ones from Le Puy in France are the most superior. They hold their shape and texture far the best and although you may see cheap imitations they are never as good. Merchant & Gourmand stock some fine ones and although they also do a ready cooked variety they are never as good as cooking them yourself.

With the weather as it is this June it is hard to know whether you want to eat salad or soup – well, this recipe really can be either, add some lettuce and you have a salad, add some stock and you have soup. I am always amazed how much the two can have in common.

Braised Summer Greens with Lentils, Broad Beans etc

Braised Summer Greens with Pulled Ham Hock, Broad Beans, Peas & Lentils

1 packet of summer greens

100g of cooked broad beans (boiling water for 2 minutes and refresh in cold)

A handful of fresh shelled peas or frozen

50g Puy lentils

2 tsp. Dijon mustard

2 cloves of garlic, very finely sliced

1 packet pulled ham hock

Extra virgin olive oil

Sea salt and freshly ground black pepper

Shred the spring greens finely and wash well. Do not remove too much of the water. Put the lentils in a saucepan with plenty of cold water and cook gently for about 15 to 20 minutes until tender. Drain off some of the water, but not all. Stir in the mustard and add a glug of good olive oil and season with salt to taste, whilst they are still warm. Heat a large saucepan with a good glug of olive oil. Add the very thinly sliced garlic and cook until the garlic is golden brown. Add the greens and sauté for a few minutes until the greens are tender. Season with salt to taste. Meanwhile shell the peas and slip the broad beans out of their skins. Mix the lentils with the greens and the ham hock. Check seasoning. Heap into bowls and scatter with peas and broad beans and serve.

Broad beand shelled