Ever since Kathryn wrote about her Greens with Tahini I have been craving some greensĀ (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.Ā It really was surprisingly warm for mid April. Ā Ā 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.Ā Ā Ā 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.Ā Ā Ā 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
Ingredients
- 2 large handfuls of mixed shredded greens per person.Ā Ā I used a mix of:
- January King Cabbage
- Hispi Cabbage
- Spring Greens
- Purple sprouting broccoli
- Spinach
- 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
Instructions
- 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.Ā Ā Put both oils, tahini and garlic in a large frying pan or wok and gently cook the garlic.Ā 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.Ā Ā Ā Drain the pasta and add it to the wok along with the soy sauce and lemon juice.Ā Ā Sprinkle the seeds over and add salt and pepper to taste.
- This was so so good and impossibly healthy too.
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the caked crusader
I love hispi – shame it’s mostly dumbed down to being called “pointy cabbage” which doesn’t sound half as nice!
Heavenly Housewife
What a lovely and summery pasta dish, it looks great. I love it that you used tahini. I love the flavour of tahini.
*kisses* HH
Cynthia
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.
Claudia
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.
Helen
I have made it that way too Claudia. A chopped avocado thrown in at the last minute is delicious too.
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Mmm, this looks packed with veggie deliciousness..