You’ve heard it before – leafy greens, especially those of the dark-green variety, are good for you. You’ll find them in Phil Wood’s recipe for braised broccoli with chickpeas, Flower Drum’s stir-fried water spinach with preserved bean curd, or Rosetta’s ricotta and silverbeet malfatti. Watercress in salads, Brussels sprouts in pasta, cavolo nero in soup work wonders too, and remarkably, we even have a recipe for braised kale with polenta that will actually make you sing the vegetable’s praises.
Blistered kale ribs with kale-leaf and quinoa salad
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
Casarecce with pancetta and Brussels sprouts
René Redzepi and Nadine Levy Redzepi’s perfect steamed spinach with miso and herbs
Spelt spaghetti with zucchini and cavolo nero-almond sauce
Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing
Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)
Kylie Kwong’s stir-fried Australian native greens
Rosetta’s ricotta and silverbeet malfatti with sage burnt butter
Tiny chicken meatball and orzo soup with silverbeet and feta
Winter salad of broccoli, apple and kale with sesame dressing
Orecchiette with cavolo nero and porcini
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