As the nights get longer and darker, so do the leafy greens. From a hearty wild rabbit teamed with cavolo nero and olives, to a warming broccoli soup with crème fraiche and hazelnuts, here are our favourite ways to work your winter greens this season.
Slow-roasted lamb with sprouted buckwheat, fennel and spinach salad
Orecchiette with broccoli, anchovies and homemade ricotta
Nettle and ricotta ravioli with golden raisins
Steak and eggs with Brussels sprouts
Braised wild rabbit with salami, cavolo nero and olives
Kale and sausage risotto
Cavolo nero and Fontina penne
Roasted Brussels sprouts with crisp shallots and sweet, sour and salty dressing
Sautéed Brussels sprouts with curly kale, bacon and chestnuts
Beef, red wine and cavolo nero pies
Pork chops, Brussels sprouts and potatoes with mustard and cider butter
Bean, cavolo nero and pasta soup
Steak with kale and quick-pickled beetroot
Broccoli soup with crème fraîche and hazelnuts
Braised kale with mascarpone polenta
Baked eggs with creamed spinach and Gruyère toasts
Broccoli, feta and anchovy fillo pie
Kale with pear and bottarga
Gnudi with wilted bitter greens
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