Eat your greens

G Magazine

Unsure what to do with the greens available at your grocer or farmer’s market? Give these tasty leafy triumphs a try.


Savoy Cabbage, Radicchio and Apple Slaw.


Slow-Roasted Fennel with Feta Cheese.


Bitter Greens Pizza with Shallots and Havarti Cheese.


Egg and Watercress Salad Toasts.

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Savoy Cabbage, Radicchio and Apple Slaw

This tangy slaw is quick and simple to prepare and is spectacular in presentation. The savoy cabbage has a delicate taste that pairs well with slightly bitter radicchio.

Makes 6 to 8 servings

½ head savoy cabbage, finely shredded
½ head radicchio, finely shredded
½ red onion, thinly sliced
1 granny smith apple, cut into 2.5 cm pieces
1 teaspoon rice vinegar
¼ cup orange juice
¼ cup mayonnaise
Sea salt and freshly ground pepper

Put the cabbage, radicchio, onion and apple in a large bowl and toss together.
In a small bowl, whisk together the vinegar and orange juice. Add the mayonnaise and salt and pepper to taste and whisk until well combined. Pour over the cabbage mixture and toss until well coated.
Taste and adjust the seasonings, if necessary, and serve. The slaw will keep, covered, in the refrigerator for up to a day.

Slow-Roasted Fennel with Feta Cheese

The subtle flavour of fennel is enhanced when it is slow-roasted with olive oil and topped with feta cheese, fresh breadcrumbs, and black olives.

Makes 6 servings

3 tablespoons olive oil
2 fennel bulbs, trimmed
½ cup crumbled feta cheese
½ cup fresh breadcrumbs
¼ cup kalamata olives, pitted and halved
Freshly ground black pepper

Preheat the oven to 180°C. Brush the bottom of a large baking dish with 1 tablespoon of the olive oil.
Cut the fennel into 5 mm thick slices. Cut the slices in half lengthwise and layer in the baking dish. Brush the tops of the fennel slices with the remaining 2 tablespoons of olive oil. Bake for 30 minutes. Remove from the oven, turn the fennel slices, and return to the oven. Bake for 30 more minutes.
Remove the fennel from the oven, sprinkle the top evenly with the cheese and breadcrumbs, and dot with the olives. Season generously with black pepper to taste and bake until the cheese melts, about 10 minutes.
Preheat the grill and grill until the top is browned and bubbly, about 3 minutes. Serve hot or at room temperature.

Bitter Greens Pizza with Shallots and Havarti Cheese

Whether you serve this tasty pizza for a light supper, as a snack for hungry kids, or as a delicious nibble with cocktails it will be a huge hit. It’s great with any mixed green, such as dandelion greens, kale, or spinach. You can make this with homemade pizza or with any good commercial dough.

Makes 1 pizza, 4 to 6 servings

3 tablespoons olive oil
4 large shallots, finely chopped
450 g Swiss chard, rinsed
300-450 g mixed greens, rinsed and stemmed
Hot pepper flakes (optional)
Sea salt
350 g pizza dough
115-170 g Havarti cheese, shredded

Preheat the oven to 180°C.
Heat the olive oil in a large sauté pan over low heat. Add the shallots and cook until soft, about 8 minutes.
Meanwhile, remove the Swiss chard stems from the leaves, chop stems coarsely, and add them to the shallots. Stack the chard leaves, roll them up lengthwise, and slice crosswise into strips about 1 cm wide. Chop the mixed greens. Add all of the greens with water still clinging to the leaves to the pan. The pan will be very full. Cook, covered, for a few minutes. Remove the lid and toss the greens with tongs to coat with the shallot mixture. When the greens are wilted, sprinkle with the hot pepper flakes, if using, and salt to taste. Cover and cook over medium-low heat, stirring occasionally, for about 8 minutes.
Cook the greens, uncovered, over low heat and simmer until all the moisture is gone. Remove from the heat and set aside.
Lightly oil a baking sheet or jelly-roll pan and press the pizza dough onto the pan about 5 mm thick to form a 22 x 30 cm rectangle. Spread the greens mixture evenly over the dough. Sprinkle with the cheese. Bake for 12 to 15 minutes, until the dough is nicely browned. Let stand for 10 minutes, slide the pizza onto a cutting board, and slice with a pizza cutter.

Egg and Watercress Salad Toasts

Fresh watercress transforms ordinary egg salad into something very special and tasty. For a wonderful outdoor lunch, serve a platter of these open-faced sandwiches with vegetable crudités, pickles, and iced tea.

,i>Makes 6 servings

450 g watercress
6 eggs
2 scallions (white and green parts), minced
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
Sea salt
Buttered toast, for serving

Remove the large stems from the watercress and rinse well in cold water. Dry in a salad spinner or on a clean towel. Chop the watercress and transfer to a large bowl.
Put the eggs in a large pot and cover with cold water to about an inch above the eggs. Cook over high heat until it comes to a boil. Remove from the burner, cover, and let stand for 15 minutes. Place the eggs in a bowl filled with ice water and let stand until completely cool.
Peel and chop the eggs and add to the bowl of watercress. Add the scallions, mayonnaise, lemon juice, and salt to taste and mix well. Taste and adjust the seasonings, adding a bit more mayonnaise if necessary. Serve on buttered toast.

Recipes extracted from EAT GREENS: Seasonal Recipes to Enjoy in Abundance, by Barbara Scott-Goodman & Liz Trovato, $39.99 (Running Press).