Leeks with greens from River Cottage Every Day (page 300) by Hugh Fearnley-Whittingstall

  • Savoy cabbage
  • leeks

  • EYB Comments

    Can substitute green cabbage, spring greens or curly kale for Savoy cabbage.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Overnight home-cured bacon chops; Sausage and root vegetable stew; Rabbit stew with tomato; Slow-roast boned shoulder of pork with chestnut stuffing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green cabbage, spring greens or curly kale for Savoy cabbage.

  • Bloominanglophile on April 09, 2025

    This was a delicious side-dish made with simple ingredients--leeks and, in my case, green cabbage.

  • eliza on November 11, 2019

    This is a very simple and tasty dish. I usually use curly kale or black kale since I have a good supply of those from the garden. I like the contrast of the soft buttery leeks with the sturdy greens. I usually add a few drops of lemon juice at the end. This would go with any meat/protein dish. We find this dish very good and make it often.

  • Rutabaga on March 23, 2019

    This isn't a particularly exciting dish, but it's a good, solid side to serve that would go with just about any meal.

  • Cheri on November 04, 2012

    Very good. Served with Chicken and Mushroom cassarole with cider (same book). Leeks added nice flavor to mixed sauted greens.

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