EAT YOUR greens
healthy’s food guru Rebecca Seal has created these sensational seasonal dishes to celebrate spring’s arrival
THE REAL FOODIE
Rebecca Seal
At this time of year, spinach, spring greens and young cabbages are at their best. It’s time to move beyond thinking of them as nothing more than a side – stuff them into pancakes, pile into tacos, or use whole leaves in place of pasta.
SPINACH AND RICOTTA GREEN ‘LASAGNE’
This is bursting with green goodness, and I love how ‘un-worthy’ the final dish tastes, despite being made with nearly half a kilo of leaves and no pasta at all.
Serves 6
Olive oil for cooking
1 onion, finely chopped
Pinch of salt
1 clove of garlic, crushed
100ml passata
2 tbsp water
400g tin chopped tomatoes
Handful of fresh basil, roughly torn
250g young spinach leaves
200g spring greens, stems and tough ribs removed, but left in large pieces
150g ricotta cheese
100g goat’s cheese
1/4 tsp freshly ground nutmeg
Freshly ground pepper
120g ball of mozzarella, ripped up
1 tbsp parmesan
1 Heat olive oil in a pan. Add onion and a pinch of salt, and cook, stirring, for about 7 mins, till they go translucent. Add garlic; cook for 1 min. Add passata, tomatoes and water; simmer 20 mins, to thicken. Remove from heat; stir in the basil leaves.