Root Veg & Leafy Greens Stew
-
Wash and chop a large handful of spinach, kale or other leaves into your serving bowl.
-
Prepare a stew by frying a chopped onion in olive oil in a saucepan then adding a clove of garlic and a thumb of chopped ginger.
-
Five minutes later, add a splash or two of water and roughly chopped carrot, leek, potato, mushroom, small turnip and a beetroot.
-
Once the veggies have cooked for ten minutes, add the tomato passata and more water so all the veggies are submerged.
-
Season with oregano, turmeric, fresh chilli and salt and pepper to taste, and cook for a further 30 minutes.
-
Serve on top of the leafy greens - the hot stew cooks the leaves when its poured on top.
Content from our allies
Now Then is funded by our allies - independent traders, community groups, charities and local government - who share our values. This content was produced independently of them. Ally mentioned in this article:
