Fridge staples: get your greens

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If eating your greens still evokes that duty-bound feeling of childhood suppers, you’re doing it wrong. Here’s how to make the most of all that crunchy, leafy goodness in your crisper drawer.

WATERCRESS


The slightly peppery, buttery leaves work a treat in sarmies instead of regular ol’ lettuce (you can thank us later) and blitzed with a dash of mustard into softened butter for the ultimate spread. You can also make like Ottolenghi and toss with quinoa, pickled red onions and a lemon-and-mustard dressing.

Try: Red quinoa and watercress salad.

Discover more recipes featuring watercress here.

BRUSSELS SPROUTS


Still shuddering at memories of the overcooked, cabbagy-smelling sprouts of your youth? Get over it. Halve, sear in a hot, oiled pan until charred and tender, then add garlic, chilli flakes and a splash each of soya sauce and mirin during the last minutes of cooking. Garnish with raw peanuts and say hello to your new green BFF.

Try: Brussels sprouts, smashed potatoes and chicken with mustard dressing.

Discover more recipes featuring Brussels sprouts here.

SPINACH


Sauté these green guys with readymade curry paste, cashews and paneer, à la Jamie Oliver or, give it the West African treatment in a crazy good tomato, garlic and peanut stew. Oh, and the secret to non-watery creamed spinach? Squeezing out any excess moisture from the steamed leaves before adding to your béchamel.

Try: Spinach-and-mushroom bake.

Discover more recipes featuring spinach here.

EDAMAME BEANS


While fresh edamame beans are pretty scarce in our parts, you can find the frozen pods at Woolies. Simply thaw and give them a quick steam before tossing with sautéed garlic, chilli paste and miso. Or shell and toss with toasted macadamias, charred Tenderstem broccoli, crumbled feta and a lemony dressing.

Try: Niçoise-style salad with blackened trout.

Discover more recipes featuring edamame beans here.

ASPARAGUS


If you’re working with thicker, hardier stalks, simply snap o the woody ends, steam and dip into something decadent like garlicky aïoli. If you’ve gotten your hands on the tender, mini ones, spread a sheet of readymade puff pastry with red pepper pesto, pile on the asparagus, goat’s cheese and basil, and bake until crispy.

Try: Asparagus-and-mozzarella phyllo tart.

Discover more recipes featuring asparagus here.

PEAS


You know you wanna give these little guys a chance! Smash with a tablespoon of crème fraîche and spread on toast (watch out, avo!), stir through risotto just before it comes off the heat, or toss with crisp chorizo, tagliatelle and gratings of Parm if you need a bowl of comfort in under 30 minutes.

Try: Poached egg pizza with smashed peas, charred leeks and dill mayo.

Discover more recipes featuring peas here.

Find more summer veg recipes here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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