Ever since Kathryn wrote about her Greens with Tahini I have been craving some greens (as well as being jealous of the greens she has been getting in her veggie box).
On Sunday a friend and I went to Osterley Park and had a picnic, long walk and enjoyed the sun. It really was surprisingly warm for mid April. Osterley is situated on the Heathrow approach path and due to the volcanic ash cloud it was very very odd indeed not to hear any planes. I have woken up early the last few days because there is no noise and its absence does feel quite strange, even though I live far enough East of Heathrow not to be disturbed by the planes. My first flat in London was above the circle line and the only time I ever really noticed the tubes was by their absence on strike days.
However there is a farm shop at Osterley which had a vast array of greens and more types of cabbages that I have ever seen. I bought a beautiful purple tinged January King cabbage along with a pointed hispi, large bags of purple sprouting broccoli and spring greens and 3 leeks for £4.40. I was utterly delighted with my greens and was keen to get home and cook them.
This is also my submission for Ruth’s ever popular Presto Pasta Night #160 hosted by Cynthia from The Kitchen Slave.
5 Greens Pasta
- 2 large handfuls of mixed shredded greens per person. I used a mix of:
- January King Cabbage
- Hispi Cabbage
- Spring Greens
- Purple sprouting broccoli
- Good glug olive oil
- Smaller glug sesame oil
- 1 heaped tsp tahini
- 1 clove garlic - finely chopped
- 1 tbs lemon juice
- 1 tbs soy sauce
- However much pasta you usually eat
- Mixed seeds to serve
- Start cooking the pasta, once it is cooking wash all your shredded greens well, pour a kettle of boiling water over them to wilt them. Put both oils, tahini and garlic in a large frying pan or wok and gently cook the garlic. When the pasta is about 1 minute off being done turn the heat under the wok right up and add the greens and cook for about a minute. Drain the pasta and add it to the wok along with the soy sauce and lemon juice. Sprinkle the seeds over and add salt and pepper to taste.
- This was so so good and impossibly healthy too.
the caked crusader
I love hispi – shame it’s mostly dumbed down to being called “pointy cabbage” which doesn’t sound half as nice!
What a lovely and summery pasta dish, it looks great. I love it that you used tahini. I love the flavour of tahini.
This looks like a perfect light summer dish and so healthy too! Thanks for submitting to Presto Pasta Nights!
Sarah @ Maison Cupcake
That sounds so healthy, I could eat a big plateful without any shame. I always meant to visit Osterley Park when I lived in West London but it’s a bit of a trek now from Walthamstow!
Amber Shea @Almost Vegan
That picture is gorgeous. What different greens you have across the pond! I’ve never heard of some of those.
What a great idea! I think I’ll try it, dumping all the greens into the pasta water the last few minutes. I’m always looking for new ways to deal with my CSA greens.
I have made it that way too Claudia. A chopped avocado thrown in at the last minute is delicious too.
Mmm, this looks packed with veggie deliciousness..