Leafy greens come in different flavours and shapes, and they’re used in many cultures to create tasty and healthy meals. This article explores recipes using your favourite leafy greens and shares tips, nutritional facts, and their origins. Keep reading to learn more!

Grape leaves

Grape leaves are soft, green leaves with a tangy taste, often used in Mediterranean and Middle Eastern cooking to wrap tasty fillings.¹ Sharing grape leaves for lunch often brings everyone together for a heartwarming meal, creating a cosy atmosphere filled with love and a strong sense of closeness. Some families eat it on the first day of Eid, a significant Muslim holiday a tradition shared by some Middle Eastern countries. Everyone is excited to greet each other and, of course, head to the grandparents’ place, where they often host the first family lunch featuring this beloved dish.

Let me share two special ways to make grape leaves: one is a satisfying, delicious lunch, and the other is a yummy and unique Lebanese appetiser often served cold. For both cases, the same technique will be used to stuff and roll the grape leaves:

1. Put the leaf with the veiny side up
2. Place the filling in the middle
3. Fold the bottom of the leaf up
4. Fold the sides in
5. Roll it up, pressing gently as you go

Stuffed grape leaves with minced meat and rice  lebanese warak enab²

For this meal, you need: 

• Approximately 125–150 grape leaves, jarred or vacuum-sealed (around 600 grams after draining)
• 1/2 teaspoon of neutral oil
• 7 to 10 small lamb chops (about 450–650 grams)
• Salt (to your preference)
• 2 pounds of ground lamb (approximately 905 grams)
• 1 1/2 cups of rinsed medium-grain rice (about 300 grams)
• 2 teaspoons of Lebanese baharat spice blend (around 3 grams)
• 6 tablespoons of extra virgin olive oil, divided equally (about 80 grams, split into two portions)
• 2 cups of stock or water (approximately 480 grams)
• 2/3 cup of lemon juice (about 160 grams)²

And now 

1. Prepare the grape leaves by rinsing them well and blanching them in simmering water for about 3 minutes to remove excess brine
2. Brown the seasoned lamb chops in a preheated Dutch oven for approximately 8 minutes per side until deeply browned. Set the browned lamb chops aside
3. Combine ground lamb, rice, spices, and half of the olive oil. Mix well
4. Mix the remaining olive oil with stock and lemon juice (use water instead of stock if grape leaves are very salty)
5. Wrap the stuffing in grape leaves: place the stuffing in the centre of each leaf, fold the sides, and roll them up tightly
6. Place any extra grape leaves between the lamb chops at the bottom of the pot. Layer the stuffed grape leaves on top
7. Heat the liquid in a microwave and pour it over the grape leaves in the pot
8. Cover the pot with an upside-down heat-proof plate and let it simmer for 5 to 10 minutes on medium-high heat, then reduce to medium heat for 5 more minutes covered with a lid. Finally, lower the heat to low and cook covered for another 40 minutes until simmering
9. Let it rest for 30 minutes after cooking. Carefully flip the pot onto a serving tray or plate²

Lebanese vegetarian stuffed grape leaves³

For this meal you need 

• Grape Leaves: 500 grams (boiled)
• Potatoes: 2 pieces (peeled and sliced into rounds)
• Rice: 1 1/2 cups (soaked in water for 20 minutes, drained, for the stuffing)
• Parsley: a bunch (chopped for the stuffing)
• Mint: half a bunch (chopped for the stuffing)
• Onion: 1 piece (finely chopped for the stuffing)
• Tomatoes: 2 pieces (finely chopped, for the stuffing)
• Lemon Juice: 3/4 cup (for the stuffing)
• Olive Oil: 1 1/2 cups (for the stuffing)
• Salt: 1 teaspoon (for the stuffing)
• Black Pepper: 1/2 teaspoon (for the stuffing).³

Follow these steps 

1. Mix the stuffing ingredients in a deep bowl
2. Layer potato rounds at the bottom of the pot
3. Fill and roll the grape leaves with the stuffing, placing them on top of the potatoes
4. Pour any remaining liquid from the stuffing over the leaves and add water (about 3 cups) with a pinch of salt to cover the leaves
5. Bring it to a boil, then simmer on low heat for around an hour and a half. Let it cool before serving, garnishing with potato rounds³

Spinach

Spinach, known for its multitude of benefits, contributes to heart health, aids in promoting better vision, and helps lower blood pressure.⁴ Additionally, it’s associated with cancer prevention while providing significant amounts of fibre, protein, vitamin A, calcium, and iron.⁴

Spinach with meat and yoghurt sauce⁵

For this meal you need:

• 1/2 kilogram frozen spinach
• 1/4 kilogram meat
• 2 cloves of garlic
• 4 bread loaves (optional)
• 1 onion
• 1/2 cup fresh coriander⁵

Yoghourt Sauce:

• 2 cups yoghourt
• 1 cup water
• 3 tablespoons flour
• 1 head of garlic
• Juice of 1 lemon⁵

Sauté the onion and garlic in oil until they become translucent. Add the meat, and just before it’s fully cooked, add the spinach and stir until the water evaporates. Add the coriander, then turn off the heat.⁵

Cut the bread into squares and fry them. Place them in a large Pyrex dish and add a layer of the meat and spinach mixture on top, followed by the yoghourt sauce after mixing its ingredients.⁵

Corchorus olitorius

This leafy green plant, also known as jute mallow, is rich in vitamins and minerals. It’s commonly used in soups and stews.

Mulukhiyah

A Middle Eastern dish made from jute plant leaves, often cooked into a green soup or stew with meat and spices.

The recipe for Mulukhiyah includes seasoned chicken breast, jute mallow, spices, and a cooking method involving sautéing and simmering. 

Ingredients:

• 150 grams of seasoned chicken breast
• 250 grams of Mulukhiyah (jute mallow)
• 1 small chopped hot green pepper
• 1 medium-sized onion, peeled and finely chopped
• 1 peeled garlic clove
• 1/2 cup of chopped fresh coriander
• Juice of half a lemon
• 1 tablespoon of vegetable oil
• 1 teaspoon of dried coriander
• 1 teaspoon of salt
• A pinch of ground cinnamon
• A little water⁶

Preparation method:

1. Wash the Mulukhiyah leaves well and dry them.
2. Sauté the chicken breast in oil in a pot over heat until partially cooked.
3. Sauté the onion, garlic, and spices together in another pot over heat until the onion wilts.
4. Place the Mulukhiyah over the onion mixture and stir well until halfway cooked.
5. Add the fresh coriander, green pepper, and lemon juice, and mix the ingredients together.
6. Add water, cover the Mulukhiyah, and let it cook over low heat for about 10 to 15 minutes.
7. Place the chicken breast on top of the Mulukhiyah and let it cook on low heat for an additional 5 minutes.⁶

Collard greens

Often used in Southern American cuisine, they have a hearty texture and are rich in nutrients like vitamin K and calcium.

1. Prepare your collard greens by slicing them into one-inch pieces 
2. Start by cooking bacon (keep some aside for later) and sautéing the onion in the bacon fat until softened
3. Combine the greens and broth in the pot 
4. Simmer until they reach the desired tenderness, which can take up to 45 minutes
5. Season with salt and pepper, and top it off with the bacon you set aside earlier for that extra flavor.⁷

Stovetop

Even if collard greens seem soft in 15 minutes, ensure they cook for the entire duration. The extended cooking time significantly enhances their texture and flavour. Sauteed collard greens typically require around 35–40 minutes on the stove.⁷

Instant pot

Allow collard greens to cook for 20 minutes in an Instant Pot or pressure cooker.⁷

Slow cooker

In a slow cooker, let the collard greens simmer for either 3 hours on high or 6 hours on low heat.⁷

Summary

As we finish our journey exploring these leafy greens, let’s remember they’re more than just ingredients. They hold stories of family gatherings, traditions, and the joy of sharing meals. These greens aren’t just about taste; they’re about love, heritage, and the happiness of being together. With every bite, they bring the comfort of cherished memories and the promise of more joyful gatherings ahead, enriched with nutritional benefits and incredible flavours.