I've been doing some online research and discovered i need to replenish my vitamin k levels and apparently leafy vegetables like spinach, lettuce cabbage and other green veg like broadbeans are rich sources, can anyone give any suitable recipes as i'm stuck for ideas?

thanks.

A good ole vegetable coconut flavoured curry would sort that out quickly and easily, but I assume you'll know how to make it and this way beable to season it to taste!
However if you want a rough guide I'll happily knock something up.

sounds tasty can you give me a brief recipe please.

Most of my wok cooking skills are based on the red and white meats range of food so i'm trying to expand my veggie culinary ability.

There's a delicious Asian green vegetable called kangkung, I think also known as Chinese broccoli, that's great quickly cooked in a hot wok with garlic and a bit of cooking wine, and served with some oyster sauce. One of my favourites. You could probably to the same thing with choy sum or pak choy, but they'll probably need less cooking.

I also randomly add spinach to any Indian dish (curries, dhal) towards the end of cooking, when I feel I need some green vegies. More specifically though, I use spinach (baby spinach, mustard greens or more exotic Indian greens that I only know by appearance) as a dish on their own. Basically heat some neutral oil, add some dried chillies, mustard seeds and finely chopped onion and cook until the onions are translucent and the mustard seeds have popped. Then add the greens and wilt them, and season. Basically you have to cook it until most of the water has evaporated. It's delicious with dhal and roti.

Okay, now I'm hungry!

I would recommend Broccoli Soup, it is a simple dish. I first ate it Devrim's, in his version there's pieces of broccoli in it but I don't do it like that, other than that it's all the same. You blend the broccoli in a blender or a food processor. Put some salt into the broccoli and sauté with vegetable oil. Then put 6 glasses of water and pour into a pressure cooker, cook for 4 minutes. Take off the pressure cooker from the heat after opening the lid, than add some cream and blend till it's smooth.

It should look like this:



Also, there is an absolutely fantastic dish called Hünkar Beğendi, but it is not an easy one to make. First you take eggplants, cut off it's top, gently scratch their sides, wrap them up in tin foil and put them in the oven (or you can simply grill them if that'd be easier). In the meanwhile, you put some oil in a pot, heat it up, than put small, boneless pieces of your preferred meat in there, cook it till it releases it's water, take the water away, add some more oil and sliced tomatoes and onions to it and cook it till it's done. When you take the eggplants from the oven, cut it's skin and mash the inside. In the meanwhile, start cooking some flour in butter. Then add the mashed eggplants into the mixture. Add some milk afterwards, cook it for a while, finally when it's about to be done add shredded cheese (preferably Kasseri cheese but if not available you can use Mozzarella) and mix it till the cheese is melted. Then take the eggplant thingy, put it on the plate, and put the meat thingy on top of it, and you'll have an absolutely superb dish.

It should look like this:



If anyone needs exact measurements, they can pm me and I'll try to help with them too.

This how I like it
Chop a onion, some broccoli, peas, pepper and a chili and fry that up for about 5 minutes until the broccoli is edibile (also if you using frozen spinach add it in now).
After the veg is cooked enough add some coconut milk and curry powder (and other spices to your taste, corriander? Saffron?) and maybe a bit of water so it doesn't burn, then turn the flame down to its lowest and pop a lid on the wok while it reduces.
After this pop some spinach into the curry and mix it about, this will wilt it and then it is all pretty much done! Just make sure you don't cook the spinach in the curry for to all long or it'll fall apart.
The measurements are entirely up to you.
Enjoy!

Ah, now I can post...

Anyway, I was going to say ...

Get some cabbage. Fry it. (It will reduce by at least half in size.)

Here are some webpages to get you started:
http://answers.yahoo.com/question/in...0114653AArLUfz
http://www.cooks.com/rec/search/0,1-...abbage,FF.html

damn chillis are out of season here. Will have to use the powdered shit instead.

I make broccoli soup as well. But add cream and cheese to it, and you have broccolli augratin soup. Really good with buttered garlic bread.

make a big juciey hamburger and put some letuce on it

the fattiness and general unhealthiness of the burger would cancel out the nutritional value of the lettuce.

I use cream too, but I never thought of putting cheese in it. What sort of cheese do you use?

I use cheddar cheese or processed American cheese., If you put itin ceramic soup bowls and into the oven the cheese browns slightly and puffs up much like mozerella cheese in onion soup.

There's a great recipe from my region of italy, nice and simple

boil some pasta (preferably orechiette) for ten minutes
and meanwhile cook a few broccoli heads in a tiny bit of oil(extra virgin olive oil works best) once the pasta's done mix the 2 and add more oil if needed, if not you've got a tasty meal right there

And salt. Don't forget the salt...

With the exception of Irish stew i try to avoid salt. Salt is a sign of an insecure chef; needing to mask the flavour of the actual dish. A truly good meal needs no extra flavouring.

I should say that you should add sea salt to the water for the pasta, gives the pasta some flavour, apart from that steer clear

But most main dishes have and indeed need some amount of salt in them anyway. And it doesn't really matter whether it is provided from something in the dish or from the outside. So I'd say the important aspect is to know when to put the salt in and how much of it to put in, so that it will give the desired salt level of the dish but not suppress the actual flavor. In plain dishes, for example like fried eggs, adjusting the salt is the crucial factor.

I agree. You're not meant to taste the salt, but it brings out the other flavours that without it would be rather bland.

If you have mustard greens available to you, its high in vitamins. I put a small amount of chicken broth, a bit of salt, garlic powder and bacon bits in a pot. When it boils, I add the greens. They will reduce at least to a third of the size there were originally. This is a southern dish and nothing is better than cornbread with it. ANd thats another southern delicacy. Southern and cajun cooking is always simple. Trying to complicate will ruin it. Like Miles said its comfort food.

I was just reading, that carbohydrates stimulate seratonin in the brain, so there is some truth to that name, comfort food.

Pea salad:

Frozen peas, large dollop (tablespoon) mayonaise (you just want to coat it), ranch dressing to taste, 1/2 large sweet onion, few stalks or half bunch celery, 1 pound fried bacon cut into bits, 1 can sliced water chestnuts. Combine in a large bowl while peas are frozen a few hours up to one day before serving. Learned to not overdue onion or mayonaise or dressing. Can never have too much crunch bacon...

or

You can make a your favorite nice potato soup with some spicy sausage, and add large bunches of kale - save half of kale to add just before serving. The kale is flavored by the soup - GREAT source of iron, etc. Can add the kale to chicken or beef soup I suppose, altho I haven't yet.

or

Steam a head of cauliflower liberally sprinkled with garlic powder and black pepper to taste. Smear with spicy mustard (Webers Horseraddish Mustard from Buffalo, New York is the best, but dijon works too). Cover with a lot of shredded cheddar or velveeta cheeze. Place under broiler until cheeze melts all over and has a nice golden crust.