Green leafy veg

[stuckinarut21]

What leaves do you get? Any recommendations for 1 person?

What do you have it with?

How do you cook it (if it needs cooked)?

Trying to improve my diet bit by bit..

For one person I’d suggest spinach, cavolo Neroor pre-prepared cabbage/spring greens - you probably won’t get through a whole cabbage on your own!
Spinach I either have raw in a salad or sandwich, or I cook it in a curry, risotto or pasta sauce.
Savoy cabbage is my favourite and I steam that and have as a side with roasts, sausages, casseroles etc. I also sometimes make a dish like a vegetarian hoppin John with black eyed beans, rice and kale, or a butter bean and kale stew.

Frozen spinach is great - mixed into pasta sauces or casseroles etc.

Spinach with garlic ( wash spinach and while wet put in dry frying pan ,add chopped garlic ) and a squeeze of lemon is lovely .

Frozen spinach is lovely and I often steam broccoli for myself in the microwave with a systema steamer and then after add butter and lemon juice.

I like stir frying pak Choi or Chinese cabbage or just white cabbage with garlic, soy sauce, sugar, vinegar and ginger. If I have it then oyster sauce or hoisin sauce.

Broccoli spears are good tossed in a little oyster sauce.

I stir fried shredded sweetheart cabbage and sprouts last night with red onion, a bit of garlic and some herbs.

Sweetheart cabbage is delicious raw as a salad - slice it as finely as you possibly can, then toss in some oil and white wine vinegar. Then let it sit for 30 minutes.

It's an old yugoslavian dish. We love it with pasta or anything 'stodgy'.

I love green leafy stuff. DH laughs at me because I won't eat a meal without a side of greens. Even curry.
I grow my own and am currently using up Kale. It needs a good gravy though.
I saw a tip on gardening Twitter about watercress. Buy a bunch, stick it in a vase of water. It roots within days. I now have pots of watercress outside my back door to throw in anything.
To buy Iike those little pointy cabbages, slice finely and add to stir fry or just cook briefly and serve with anything.
A Savoy is a bit big for one person.

Spinach is one that is a bit marmite, and horrible if cooked incorrectly. Broccoli is a superfood and is not strong tasting, especially If you get the tenderstem variety. If you cook it lightly, drizzle with extra virgin olive oil and season with salt and pepper it is absolutely delicious.

spring greens and cabbage. Use the outer leaves and keep the inner leaves on tthe stalk in the fridge

spinach - wilt or steam
swiss chard - wilt or steam

chinese cabbage and pak choi - boil lightly or steam

broccoli, cavolo nero, kale and sprouts - boil or steam

I love Savoy cabbage stir fried with garlic and lemon or cavalo Nero. Also tender stem broccoli but not sure that counts?

Rainbow chard is lovely too but I get that from my parents allotment, haven't seen a huge amount in the shops.

I can't abide spinach, apart from baby leaf in a salad, frozen spinach🤮

Stir spinach into anything with a sauce-like consistency, or use instead of lettuce in sandwiches and salads
Green cabbage with butter and/or gravy on the side of your main dish.
Roast broccoli even just with salt and pepper and have as a side dish or stir into a pasta sauce.
Roast sprouts.
You can make pesto by blending any green veggies with garlic, roast nuts, salt, lemon and hard cheese. Then use the pesto with pasta, on salads or on meat or potatoes.
Stick kale or spinach into smoothies with berries and banana.
Stir fry chard with some garlic.
Add bok choy to your stir fries.

I'm not fantastic at getting lots of leafy greens in but generally the above helps.

Oh, broccoli is really good in curry because it soaks up all the sauce!

I love leafy grees

Add shredded green to sauces, stews etc

Add a bit of lemon or something like cheese or bacon to make it more tasty

Kale. Yum!
Boil it and scoff it.

Baby spinach either raw on top of stuff or stirred in.

Technically not leafy but stir fried brussel sprouts with bacon bits and garlic are amazing. Cut the bottoms off and any manky leaves then chop into four. Fry some bacon bits in olive oil until nearly crispy then add sprouts, crushed garlic and salt and pepper. Got my DD into these as a small child and she now insists on them with any roast. Great in bubble and squeak if you have left overs too.

I can't abide spinach, apart from baby leaf in a salad, frozen spinach🤮.

Spinach is not salad IMO.
They sneak the stuff into salad bags I hate buying them but if I have to I pick it out to cook later .

I don't like frozen spinach either

Frozen whole leaf spinach is better than the chopped stuff imho and it's great to throw into curries, stews, etc.

I have the best Cavolo Nero pasta sauce recipe that uses a whole bag of it. Freezes brilliantly and tastes heavenly.

Personally I prefer kale roasted in the oven with olive oil, salt and pepper. You can buy bags of kalettes in the supermarket at the moment - they’re fab roasted too.

If I’m making a rustic soup I’ll throw finely shredded Savoy cabbage in - it adds another layer of flavour and is so good for you!

@Warmduscher, could you share the kale recipe please?

Here you go

Not sure where it went to the first time

Thank you @Warmduscher

Lots of tips already.
If you are aiming for maximum nutritional benefit , best to steam lightly then dress with Olive oil. Baking veg at higher temperature will reduce nutrient content. Lightly steamed dressed with a good quality olive oil, especially with a squeeze of lemon too, will make the iron most absorbable (due to vitamin C) and maximise health benefits of the oil too.