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
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Brush up on your #superfoodgoals with our March/April issue of healthy, which explores the truth behind the nutrition buzzword. Get cooking with our round-up of 25 delicious recipes, including chia, matcha and chocolate (yes, really!) based meals. Get to know Darcey Bussell and Lorraine Kelly in our exclusive interviews. Plus, be inspired by our 101 simple ideas on how to change your life now, including how a daily ritual can help you beat stress. Stay grounded with the new digital edition of healthy.