I have a confession to make.
I’m not so good with the green leafies.
Rocket? Oh yes, my favourite salad leaf of all time.
Baby spinach? Sure, great in a salad. Baby spinach and strawberries and feta and balsamic!
Mature spinach? Um, sure. You can wilt it, right? Use it with lentils? … add it to breakfast if you have to?
But then there’s silverbeet. And kale. oh gahd, kale. These are not things I would buy for myself. But my Ceres box has contained them rather frequently.
What to DO??
So, kale. Turns out kale is ok if you mix it with garlic and crispy potato. Thank you, Stephanie Alexander, for Elizabeth Schneider’s Baked Curly Kale with Potato, Olive and Garlic (this recipe is very similar), you have saved my kale from just being automatically given to the worms. Who would have loved it but I would have felt bad. Not exactly my choice of dish but perfectly fine when it just… turns up…
And silverbeet? Well, once you discover that it’s also called Swiss chard, it gets easier to find recipes. (Do not get me started on foods with more than one name. EGGPLANT AND ZUCCHINI I AM LOOKING AT YOU. AND YOU CORIANDER.) So my current Swiss chard has mostly become Ottolenghi’s Plenty: Swiss chard, chickpea and tamarind stew. And it was really quite good. I liked the tamarind; also I added some cured lemon paste mixed with some Greek yoghurt, which of course makes everything delicious.
I still don’t love these greens but at least I have things I can do with them now when they inevitably turn up in my Be Healthy box.