Tart

Green Goddess

Yes we are doing this.. a green recipe. We all need more of it in our lives. Even when trying our best to be healthy it can be hard to stay inspired and excited by green veggies. Its funny – it seems easy for us to plan a Tart menu coming up with fun salads and veg dishes, but we still have that problem when cooking for ourselves when you walk into the supermarket and look at the rows of fresh vegetables and your mind goes blank – as if you have never cooked anything before in your life! This is when we came up with the green goddess. This is a quick, easy and delicious recipe that is 100% good for you and gives you five a day in one helping. You can eat the Green Goddess (named by Lucy's Sister) at anytime of day, we often serve it with a poached egg on top – perfect for brunch, or lunch, or supper. Carb wise – this isn’t necessary, but do and a noodle or two if you are looking for something more substantial, (also good with quinoa, rice noodles, brown or wild rice). When it comes down to the recipe, think of this as your starting point but go and make it your own, add or subtract whatever you wish, all depending on what veggies you like, and what is available, if the only thing that you have in the fridge is kale then just make a kale dish... there are no rules. We have added lots of green veggies in this recipe, but I would choose about 3 or 4 if you don’t want to buy the whole lot (that’s why we haven’t given specific amounts, on average you want a handful of each per person).

INGREDIENTS

Serves 2-3

1 large leek, chopped into rounds

2 garlic cloves finely chopped

1 stub of ginger, peeled and chopped

1 green chilli, seeds removed and finely chopped

½ tsp turmeric

750ml fresh chicken stock – or veggie

1 tsp miso paste

1 lime – zest and juice

Choose a mixture of:

broccoli head cut into florets

baby spinach

cavalo nero – roughly chopped

chard

edamame

peas

broad beans

sugar snaps, roughly sliced

French beans, roughly sliced

Asparagus, roughly sliced

Hand full of mint, coriander or dill.

Noodle of choice – cooked and left to the side

Free range egg, either poached or soft boiled and halved with chilli, salt and pepper

INSTRUCTIONS

1. Heat a little olive oil in a pan and add the leek, garlic, ginger, chilli and sauté till slightly coloured, careful not to burn the garlic. Add the turmeric and stir over heat for a minute or so

2. Add the stock and miso paste and simmer for a few mins to reduce

3. If you are making an egg to go on top this is the time to do it

4. Add your greens to mixture, stir into liquid and let cook for about a minute – you still want the greens to be crunchy. Stir in the noodles and season.

5. Serve into a warm bowl with egg on top, sprinkle with mixed herbs, chilli and salt and pepper.