How to make veg taste better?

[Bookaholic73]

So I need to increase my intake of dark green leafy veg.
I hate veg boiled, and am sick of just stir fried.

Can you suggest ways to make it more palatable?

Roast it with garlic, olive oil and sesame seeds.

Spinach can be put into anything like a stew or casserole or curry

cabbage can be grated into a home made coleslaw

Kale/Cabbage or sprouts stir fried with bacon is yummy. Or boiled, but have a lovely thick beefy gravy over it. Dark kale is also really nice with sliced onion if you mix with gram flour, water & spices and deep fry to make pakora - although not sure how healthy that is!

Most veg tastes great with loads of butter and salt over it, but again depends why you want to eat more of it!

I sometimes add low salt veg stock. Even in rice or curry dishes.

Bacon.

If you are lazy (like me!) and CBA chopping I just buy pre washed bags and freeze them as they are, then crush them up when frozen.
Makes it easy to just chuck a handful into any one pot dishes.

Braised cabbage with white wine, chicken stock, tarragon and parsley

Various spinach and chard dishes/curries/stews with either a tomatoey base like a mediterranean flavour or curry/far eastern flavours, change it up a bit

Raw in salads if you eat salad at this time of year.

The reality is most foods, veg in particular, need salt and fat to taste good. Butter, good olive oil, nut oils, salt, herbs and spices, get a good range of spices.

Mix in your various proteins whatever they are.

Shouldn’t have glanced at this quickly. How to make vag taste better 🤣

Savoy cabbage finely shredded then quickly sautéed with olive oil and a splash of soy sauce.

or kale, taken off the tough stems, and finely shredded. Sautéed with either/ or crushed garlic and some fennel seeds. Both delicious.

Anything fried with garlic and onions.

Savoy cabbage or cavolo nero par boiled. Drain. Add a drizzle of vegetable oil, chopped garlic clove, some sliced chilli or chilli flakes and a drizzle of balsamic vinegar. Stir fry briefly (I do it in the pan I boiled it in) for a minute or so before piling it on your plate.

https://www.coop.co.uk/recipes/brussels-hash-with-crispy-chorizo-and-poached-egg

I make this fairly often. It's delicious.

I also use baby spinach instead of salad leaves. No cooking required!

Put baby spinach into smoothies.

Butter!
Salt and pepper.
If boiling use a good quality veg stock cube in the water.

We often have cabbage/brocolli with things with a sauce or gravy e.g. chicken kiev and cabbage, steak in red wine sauce, cabbage and potatoes or roast dinner including cabbage.

Also use in soups - cabbage, potato and carrot soup, similar to leek and potato soup with cream in.

Spinach have in pasta so blue cheese and spinach pasta and blue cheese, pear, walnut and baby spinach salad

Or veg curry

Also get our veg and fruit from the farm shop where possible and they often taste nicer, not so much with the leafy greens but things like pears, sweetcorn, potatoes taste nicer and last longer.

I was also going to suggest butter, salt and bacon, but if you're increasing your green veg for health reasons, these^^ might not be the best suggestion!

Butter i know i know but buttered greens are 😋

We add dark shredded greens to homemade pasta sauce.
A side salad of rocket and balsamic vinegar.
Spinach in curries and omelette.

I also use spinach in tomato and cheese sauces I just wilt it in the pot.

Battered, deep fried and dipped in mayo. Yum

Wow, thanks for the quick replies!
I’m loving all of the suggestions, but sadly bacon is a no no for me.

I agree with whoever said butter makes any veg better, but I am trying to lose weight so can’t do that all the time.

You can add shredded cabbage to various stews and casseroles , especially pork. If you cook it for a long while it mostly disappears into the stew and will have a sweet and nutty taste.
Also, after boiling or steaming the veg, fry some garlic in olive oil and finish cooking the greens in this for a minute ir so. Finely chopped fresh chillies are also good fried with the garlic and oil, if you like heat.
I have an excellent recipe for a pork and cabbage casserole if you're interested. It only needs some plain boiled basmati rice to go with it.

YY to some sort of sauce. We’ve just had spag bol, but with a modest portion of pasta and a mound of cavolero Nero with the sauce (itself containing lots of different coloured veg) and Parmesan on it. Probably my favourite ‘everyday dinner’, with various green veg.

Shredded is my preferred approach to leafy greens like kale. I hate the stuff, but if it’s all chopped up in a veggie blend like a coleslaw, it goes down better.

from there, I typically do cook it in a pan for awhile and then throw in a bit of water and cover with a lid to steam because it makes it a bit softer and more digestible. Then add some sort of sauce. Flavor makes everything better

I really, really hate dark green leafy vegetables, but eat them with surprising regularity this way.