Recipe Collections

Time to add more dark leafy greens to your diet

Silverbeet. Cavolo nero. Broccoli. Plus recipes for kale that you don't even have to pretend to like.
Braised kale with mascarpone polenta

Braised kale with mascarpone polenta

Ben Dearnley

You’ve heard it before – leafy greens, especially those of the dark-green variety, are good for you. You’ll find them in Phil Wood’s recipe for braised broccoli with chickpeas, Flower Drum’s stir-fried water spinach with preserved bean curd, or Rosetta’s ricotta and silverbeet malfatti. Watercress in salads, Brussels sprouts in pasta, cavolo nero in soup work wonders too, and remarkably, we even have a recipe for braised kale with polenta that will actually make you sing the vegetable’s praises.

Blistered kale ribs with kale-leaf and quinoa salad
Photo: Ben Dearnley

Blistered kale ribs with kale-leaf and quinoa salad

Photo: Sharyn Cairns

Potato and silverbeet frico

Braised broccoli with butter beans, chickpeas and chilli
Photo: Mark Roper

Phil Wood’s braised broccoli with butter beans, chickpeas and chilli

Casarecce with pancetta and Brussels sprouts
Photo: Ben Dearnley

Casarecce with pancetta and Brussels sprouts

Photo: William Meppem

René Redzepi and Nadine Levy Redzepi’s perfect steamed spinach with miso and herbs

Photo: Chris Court

Slow-braised chickpeas with cavolo nero

Spelt spaghetti with zucchini and cavolo nero-almond sauce
Photo: William Meppem

Spelt spaghetti with zucchini and cavolo nero-almond sauce

Broccolini with chilli, garlic and lemon
Photo: Chris Chen

Broccolini with chilli, garlic and lemon

Broccoli soup and cheesy toast
Photo: Ben Dearnley

Broccoli soup and cheesy toast

Farro, broccoli and smoked trout salad
Photo: Alicia Taylor

Farro, broccoli and smoked trout salad

Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing
Photo: Chris Court

Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing

Cress salad
Photo: Ben Dearnley

Cress salad with ginger-date dressing

Stir-fried water spinach with preserved bean curd (fu yu ong choy)
Photo: Sharyn Cairns

Flower Drum’s stir-fried water spinach with preserved bean curd (fu yu ong choy)

Stir-fried Australian native greens
Photo: Ben Dearnley

Kylie Kwong’s stir-fried Australian native greens

Ricotta and silverbeet malfatti with sage burnt butter
Photo: Ben Dearnley

Rosetta’s ricotta and silverbeet malfatti with sage burnt butter

Silverbeet and Gruyère tart
Photo: Ben Dearnley

Silverbeet and Gruyère tart

Photo: Ben Dearnley

Tiny chicken meatball and orzo soup with silverbeet and feta

Silverbeet, pumpkin and farro broth
Photo: Ben Dearnley

Silverbeet, pumpkin and farro broth

Chickpea, pumpkin and cavolo nero soup recipe
Photo: Chris Court

Chickpea, pumpkin and cavolo nero soup

Photo: Ben Dearnley

Chicken, lentil and kale soup

Photo: William Meppem

Winter salad of broccoli, apple and kale with sesame dressing

Spinach and ricotta rotolo
Photo: Ben Dearnley

Spinach and ricotta rotolo

Andalusian spinach and chickpeas
Photo: Ben Dearnley

Andalusian spinach and chickpeas

Photo: Ben Dearnley

Creamed spinach

Orecchiette with cavolo nero and porcini
Photo: William Meppem

Orecchiette with cavolo nero and porcini

Braised kale with mascarpone polenta
Photo: Ben Dearnley

Braised kale with mascarpone polenta

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