Leaf vegetables (607)

    Leaf vegetables such as spinach, swiss chard, watercress and kale are nutritional powerhouses and great in soups, salads and more. Find loads of ways with your favourite leaf vegetables here.

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    Spinach   (456)
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    Watercress   (36)

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    No reviews
     
    30min

    This kale salad is vibrant, nourishing and versatile. It can be enjoyed on a warm summer afternoon, or indeed long into the winter season thanks to the long growing seasons of the kale and chard. Swiss chard and ruby chard varieties are at their best from July through November, however some of the more hardy varieties will make it into the New Year. Kale has become incredibly popular recently and for good reason. This powerful vegetable has a long season running from June to February and is also packed with vitamins A, C, B6 and calcium making it a solid choice for getting the most out of your greens. Use as much of the kale and chard stalks as you desire, but remember they do get a little tough and bitter the further down the stalk you go.

    Recipe by: geneviever

     
    9 reviews
     
    45min

    A spicy red lentil soup that is delicious, fast and easy. This hearty lentil soup is embellished with fresh spinach and spices.

    Recipe by: FISHFISHER2002

     
    21 reviews
     
    1hr50min

    So yummy you won't know it's actually low fat! This is an easy lasagne recipe, and you can also substitute minced turkey or another veggie for the spinach.

    Recipe by: LSPACE

     
    17 reviews
     
    10min

    A great way to get your little ones to eat spinach! Kids love the intense green colour, and you will be amazed by this deliciously fruity smoothie. Experiment with different amounts or types of fruit to make your own variation.

    Recipe by: mcookin

     
    19 reviews
     
    30min

    A fragrantly spiced pilaf-style dish that doesn't take much more effort than ringing for a take-away yet is much healthier as it is low in fat. Serve with a refreshing raita to complete the meal.

    Recipe by: Maggie Pannell

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