Braised greens with yoghurt from Ottolenghi Flavour / Flavor (page 175) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

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Notes about this recipe

  • Eat Your Books

    Can substitute limes for dried black limes.

  • mooo42 on February 23, 2024

    Made this because I had *almost* enough of everything in the fridge. I cut way back on the cinnamon and only had about half of the total volume of herbs. It was fine for a quick I need to eat something green for dinner but probably wouldn’t make again.

  • Apollonia on September 13, 2022

    Excellent dish. Definitely takes longer than called for --- I had to add time at every stage of the process, especially at the end--- but as Ganga108 says, this was a great (and delicious) use for a bunch of greens that were on the way out. I served as suggested with saffron rice, which really made it a meal.

  • cultus.girl on October 28, 2021

    Great dish. The dried lime is subtle but really boosts the interesting combination of flavours.

  • Ganga108 on July 31, 2021

    A great way to use up greens from the garden that are going to seed! Parsley also. A greek style dish, I reckon. Another really herby dish today. Lovely to watch the herbs cook down. Easy recipe but it takes some time to cook - 45 mins approx. Ottolenghi puts it on minty yoghurt, but I think it will also be a great topping for crusty toast. Crostini cubed with garlic and a little oil. Even a good pastry filling?

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