Great Veg are on hand to share some of their favourite winter warmer recipes just in time for the colder months.
With recipes including family favourites like Kale Packed Mac n Cheese, Mediterranean Soup with Cavolo Nero, Vegetable Lasagne and more, Discover Great Veg have inspiration for every meal occasion. These tasty dishes are all packed with leafy greens and veg like kale spinach and cavolo nero, adding a range of nutritious benefits.
Cavolo nero and kale are good sources of vitamins A, C and K, which is very important for bone health. They also contain manganese and copper and are rich in lutein, an antioxidant that helps to keep your eyes healthy. Whilst being a source of vitamins C and K, leeks are also a source of folate, the B vitamin needed for the production of red blood cells.
Winter Warmers from Discover Great Veg – Breakfast Spinach Shakshuka
Prep: 10 minutes
Cook: 10 minutes
Serves: 2
Skill Level: Easy
Ingredients
- 1 tbsp oil
- 1 leek, sliced
- 1 red pepper, diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 200g spinach
- 4 medium eggs
Method
- Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes, add the spices and cook for 1 minute, season.
- Stir in the tomatoes and 100ml water, cover and simmer for 2 minutes. Add the spinach and cook for a few moments until just wilted. Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve immediately.
Winter Warmers from Discover Great Veg – Mediterranean Soup with Cavolo Nero
Prep: 10 minutes
Cook: 15 minutes
Serves: 4
Skill Level: Easy
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, diced
- 1 litre chicken stock or vegetable stock
- 400g tin chopped tomatoes
- 410g tin cannellini beans, drained and washed
- 200g cavolo nero, shredded
Method
- Heat the oil in a large saucepan and fry the onion and pepper for 4-5 minutes.
- Add the remaining ingredients and season.
- Bring to the boil, simmer covered for 6-8 minutes
- Serve with warm crusty bread.
Kale Packed Mac ‘N Cheese
Prep: 20 minutes
Cook: 25 minutes
Serves: 4
Skill Level: Easy
Ingredients
- 250g bag Kale, thick stalks removed
- 250g macaroni
- 1 Leek, sliced
- 25g butter
- 25g plain flour
- 350ml semi skimmed milk
- 150g Cheddar cheese, grated
- 2 tsp English mustard
Method
- Preheat the oven to 200°C, gas mark 6.
- Cook the kale in a large pan of boiling water for 3 minutes, remove with a slotted spoon and cool under cold water, squeeze out the excess liquid. Add the macaroni to the boiling water and cook for 9-10 minutes, adding the leek for the last 2 minutes. Drain well and return to the pan.
- Meanwhile, melt the butter in a small pan, stir in the flour and cook for 1 minute. Off the heat gradually blend in the milk, then bring to the boil, stirring until thickened. Stir in 100g cheese and the mustard, season well.
- Stir the sauce into the macaroni with the kale and transfer to an ovenproof serving dish, sprinkle with remaining cheese and bake for 25 minutes until golden.
Winter Warmers from Discover Great Veg – Vegetable Chilli with Spicy Cavolo Nero Crisps
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Skill Level: Easy
Ingredients
- 250g bag cavolo nero
- 2 tbsp chilli oil
- 1 red pepper, diced
- 1 tsp mild chilli powder
- 400g can kidney beans, drained and rinsed
- 400g can chopped tomatoes
- 1 tbsp tomato puree
- 1 vegetable stock cube
- Cooked rice to serve
Method
- Preheat the oven to 200°C, gas mark 6.
- Place 100g cavolo nero in a large bowl, removing any thick stalks, toss in 1 tbsp oil and season. Spread out onto a large baking tray and bake for 10-12 minutes until crispy but not too browned.
- Meanwhile, heat the remaining oil in a large frying pan and fry the onion and pepper for 4-5 minutes. Add the chilli powder and cook for 1 minute. Stir in the kidney beans, tomatoes, tomato puree and stock cube. Add 150ml water and bring to the boil. Simmer, covered for 10 minutes.
- Stir in the remaining cavolo nero and cook for a further 5 minutes, covered then season.
- Top with the cavolo nero crisps and serve with cooked rice.
Winter Warmers from Discover Great Veg – Vegetable Lasagne
Prep: 20 minutes
Cook: 30 minutes
Serves: 4
Skill Level: Easy
Ingredients
- 500g sweet potatoes, cut into 1cm slices
- 250g pack kale
- 1 tbsp oil
- 1 onion, sliced
- 400g can chopped tomatoes
- 175ml vegetable stock
- 1/2 tsp ground nutmeg
- 9 sheets fresh lasagne
- 1 medium egg, beaten
- 300g low fat cottage cheese
- 125g pack low fat mozzarella, grated
Method
- Preheat the oven to 200°C, gas mark 6.
- Cook the potatoes in a large saucepan of boiling water for 4-5 minutes, add the kale and cook for a further 3 minutes. Drain.
- Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, stir in the tomatoes, stock, nutmeg, potatoes and kale. Bring to the boil and season.
- Spread a thin layer of kale mixture on the base of a shallow 2 litre dish, top with 3 lasagne sheets, spread over half of the remaining kale. Top with another 3 sheets lasagne. Spread over the remaining kale and then the last 3 lasagne sheets.
- Mix the egg and cottage cheese together and season, spread over the lasagne and sprinkle with cheese. Bake for 30 minutes until golden and cooked throughout.