Leaf Stews & Cooked Greens
Explore dishes in which leafy greens become the body of a stew, curry or richly seasoned side.
Egyptian Molokhia (Jute Leaf Soup with Tasha)Egyptian molokhia suspends finely chopped jute leaves in seasoned chicken broth, then finishes the vivid green soup with a sizzling garlic-coriander tasha.Cook →Armenian Zhingyalov Hats (Herb-Stuffed Flatbread)Armenian zhingyalov hats encloses a generous mixture of neutral, aromatic and sour greens in paper-thin unleavened dough, sealed into pointed flatbreads and cooked on a dry griddle.Cook →Sierra Leonean Cassava Leaf StewSierra Leonean cassava leaf stew simmers finely ground leaves with beef, smoked fish, groundnut paste, red palm oil, chile and ogiri until dark, tender and glossy.Cook →Grenadian Oil DownGrenadian oil down layers breadfruit, salted meat, callaloo and dumplings in turmeric-scented coconut milk, cooked until the liquid reduces and coconut oil glistens.Cook →Bicolano Laing (Gabi Leaves in Coconut Milk)Bicolano laing: dried gabi or taro leaves slowly simmered in coconut milk with ginger, garlic, chile and bagoong until the leaves are fully tender and the sauce turns rich and concentrated.Cook →Minangkabau Beef RendangMinangkabau beef rendang from West Sumatra: beef, coconut milk, chile, lemongrass, galangal, lime leaf and candlenut cooked through the gulai and kalio stages until dark, nearly dry and deeply aromatic.Cook →Eritrean Zebhi HamliEritrean zebhi hamli inspired by Ma Gehennet's stewed spinach documented in Hawa Hassan and Julia Turshen's In Bibi's Kitchen: silky greens cooked with onion, garlic and a concentrated tomato base.Cook →Nepali Gundruk ko JholNepali gundruk ko jhol: a tangy soup of fermented leafy greens with tomato, garlic and timur, served with rice or dal bhat.Cook →Lao Mok PaLao mok pa: fish mixed with lemongrass, dill and herbs, wrapped in banana leaf and steamed until fragrant and tender.Cook →Nigerian Efo RiroYoruba efo riro: leafy greens folded into a concentrated red-pepper and palm-oil sauce with fish and deeply savory seasoning.Cook →Kashmiri HaakKashmiri haak: greens simmered simply with mustard oil, dried chile and asafoetida so the leaves remain the main flavor.Cook →Filipino LaingBicolano laing: dried taro leaves simmered in coconut milk with chile and aromatics until rich and intensely savory.Cook →Bhutanese HoentayBhutanese hoentay: buckwheat dumplings filled with turnip greens, cheese and aromatics, associated with Haa Valley cooking.Cook →Eritrean HamliEritrean hamli: tender greens cooked with onion, garlic and chile into a simple, deeply savory side for injera meals.Cook →Haitian LegimHaitian legim, a thick vegetable stew of eggplant, cabbage, chayote and greens seasoned with epis and often enriched with beef.Cook →Trinidad CallalooTrinidad callaloo with dasheen leaves, okra, pumpkin, coconut milk, aromatics and Scotch bonnet cooked down and swizzled into a thick green side dish.Cook →Ethiopian Tikil GomenEthiopian cabbage, carrots and potatoes gently cooked with onion, garlic, ginger and turmeric until tender but still distinct.Cook →Northern Thai Khao Soi GaiChiang Mai-style chicken khao soi with egg noodles in a coconut curry broth, topped with crisp noodles and served with pickled mustard greens, shallot and lime.Cook →Sri Lankan Parippu CurrySri Lankan red lentil parippu simmered with turmeric and coconut milk, then finished with a sizzling temper of mustard seed, curry leaf, onion and dried chile.Cook →Jamaican CallalooJamaican callaloo greens sautéed with onion, scallion, thyme, tomato and Scotch bonnet until tender but still vibrant.Cook →Ethiopian GomenEthiopian collard greens slowly softened with onion, ginger and garlic until tender, savory and ready for injera.Cook →Shan NoodlesShan rice noodles with a savory tomato-and-chicken sauce, crushed peanuts, pickled mustard greens and garlic oil.Cook →Nigerian Egusi SoupA rich melon-seed soup with greens, palm oil and a deeply savory base.Cook →West African Groundnut StewA rich peanut-thickened stew with tomato, sweet potato and greens.Cook →