But it’s far more interesting to think beyond their use as a humble accompaniment: stir-fry a tangle of greens with garlic and chilli to pile on toast, combine a mixture of Greek-style leaves with feta to stuff a leg of lamb, use homegrown mizuna and pak choy as a base for Southeast Asian salads. These are amongst our favorite spring recipes – and were specially selected to showcase the brilliant variety and versatility of greens.
Escarole salad with spring onions, lardons and quail eggs
Escarole salad with spring onions, lardons and quail eggs
Serves 4 For this French classic, try to track down a head of escarole rather than a bag of leaves, as this slightly bitter lecture is best when very fresh. Ingredients:
6 quail eggs 1 tbsp olive oil 200g smoked lardons 150g sourdough loaf, cut into 2cm cubes Large head escarole, leaves separated, washed and dried 1 bunch spring onions, white parts sliced and green tops shredded
For the dressing:
2 tbsp red wine vinegar3 tbsp walnut oil1 tbsp olive oil Pinch of sugar1⁄2 garlic clove, crushed1 tsp wholegrain mustardSalt and freshly ground black pepper
Method:
Chilli greens on sourdough toast with a fried egg and chilli jam
Chilli greens on sourdough toast with a fried egg and chilli jam
Serves 2 Use any combination of robust greens you like, from the first tender asparagus shoots to peppery watercress. Ingredients:
2 garlic cloves 4 tbsp olive oil 1 mild red chilli, finely sliced 600g mixed green leaves and shoots, such as large spinach leaves, chard, sprue asparagus, hop shoots and watercress 2 eggs 2 large, thick slices sourdough bread Chilli jam or chilli sauce, to serve
Method:
Lamb leg stuffed with horta and feta
Lamb leg stuffed with horta and feta
Serves 6-8 Horta (wild greens) fried with garlic is a spring treat in Greece. A good mix of greens and shoots makes a similarly flavourful stuffing for lamb. Ingredients:
600g mixed green leaves, such as large spinach leaves, chard, beetroot tops and watercress 2 fat garlic cloves, crushed 200g feta, drained and crumbled 2 tbsp olive oil, plus extra for roasting 1 large leg of lamb, part-boned (ask your butcher to do this)
Method:
Chard kibbeh with pine nut and mozzarella stuffing
Chard kibbeh with pine nut and mozzarella stuffing
Makes about 20 large kibbeh, to serve 4 with accompaniments I’ve made these kibbeh slightly heftier than is traditional to allow for more of the delectable chard and mozzarella filling. Serve them as part of a mezzo-style spread with warmed flatbreads, a large salad and humous. For the kibbeh:
600g floury potatoes, cut into chunks 200g bulghur wheat, soaked in cool water for 10 minutes 300g chard or cooking spinach 2 tbsp plain flour 1⁄2 tsp ground allspice 1⁄2 tsp ground cumin 1⁄2 tsp ground coriander
For the filling:
1⁄2 tsp ground allspice2 tbsp pine nuts150g ball buffalo mozzarella, drained and cut into 1cm cubes
To serve:
Greek yogurt, chopped dill and pomegranate seeds
Method:
Asian greens salad with mackerel
Asian greens salad with mackerel
Serves 4 This is simple but extremely satisfying. You could also use prawns or crab. For the dressing:
3cm piece ginger, peeled and grated1 tsp honey1 lime, juice onlyJuice of 1⁄2 a small orange1 tbsp rice wine vinegar2 tbsp light soy sauce3 tbsp sesame oil1 tbsp groundnut oil
For the salad:
70g mizuna or mustard leaves 100g baby bok choy or pak choy, leaves separated 1 large avocado, peeled and chopped 3 radishes, very finely sliced 200g frozen edamame beans, defrosted 200g smoked mackerel, skinned and flaked 1 tbsp black or white sesame seeds, toasted
Method:
Vietnamese charred beef and kohlrabi salad
Vietnamese charred beef and kohlrabi salad
Serves 4 An ideal balance of sweet, sour, salty and hot makes this truly irresistible. For the dressing:
4 tbsp light brown sugar 6 tbsp rice wine vinegar 6 tbsp Vietnamese fish sauce (nuoc mam) Juice of 2 limes 2 Thai chillies, finely chopped 3cm piece fresh ginger, peeled and finely chopped 2 stalks lemongrass, well trimmed and finely chopped (optional)
For the salad:
2 large sirloin steaks, about300g each, trimmed2 tsp groundnut oil1 large head kohlrabi, peeled and finely sliced100g watercress, tough stalks removed3 carrots, peeled and finely shreddedHandful each of mint, coriander and Thai basil leaves4 tbsp peanuts, toasted and crushed
Method:
Pea shoot, pea and brown shrimp risotto
Pea shoot, pea and brown shrimp risotto
Serves 4 Use good-quality stock for this risotto, whether homemade or shop bought, as it will make all the difference to the results. Ingredients:
900ml best-quality fresh chicken or vegetable stock 15g butter 1 tbsp olive oil 3 small shallots, finely chopped 280g vialone nano risotto rice 120ml dry white wine 300g peas, fresh or frozen Finely grated zest of 1 lemon plus 2 tbsp juice Large handful of pea shoots, plus extra to serve 150g brown shrimps 3 tbsp crème fraîche
Method:
