Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releasesGet our food and drink newsletter for freeGet our food and drink newsletter for freeIf weeknight dinners feel like a juggling act between speed, nutrition and actually tasting good, you’re not alone. A recent survey found that nearly four in 10 of us wish we had more time to cook – but the reality is that most evenings, convenience wins. The good news? Convenience doesn’t have to mean compromising on flavour or health.This collection of quick, easy and flavour-packed recipes proves just that. Each dish makes clever use of dark leafy greens – kale, cavolo nero and spinach – to add colour, texture and goodness without complicating the cooking process. Think a vibrant fish and kale creole with a Cajun kick, a Moroccan-inspired tray bake laced with warming spices, or a comforting tagine that comes together in half an hour. Even family favourites like fish pie and pasta get a fresh, nutritious twist with the addition of cavolo nero.Designed with busy households in mind, the recipes use minimal ingredients, just one pot or tray, and can all be on the table in under 40 minutes – many in less than 30. They’re not just fuss-free and affordable, but also tick the sustainability box, with greens grown to high standards that are as good for the planet as they are for your plate.The result? Everyday meals that are faster, healthier and more delicious – proof that weeknight cooking doesn’t need to be a chore.Fish and kale creoleopen image in galleryA Cajun classic made weeknight-friendly – bold flavours without the faff (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 20 minutesIngredients:200g bag ready-prepared kale 1 tbsp oil 1 onion, chopped 1 tbsp Cajun seasoning 195g can sweetcorn, drained 400g can chopped tomatoes 400g cod, cut into large chunks 227g can pineapple slices in natural juice, cut into chunksMethod: 1. Cook the kale in boiling water for 5 minutes. 2. Heat the oil in a large saucepan and fry the onion for 5 minutes. 3. Add the Cajun seasoning and sweetcorn for 1 minute. 4. Add the tomatoes, kale and 150ml water, cover and simmer for 5 minutes. 5. Add the cod and pineapple simmer for a further 5 minutes until cooked through. 6. Serve with mashed potato. Moroccan root veg and kale traybakeopen image in galleryAll the comfort of a Sunday roast, but ready in under 40 minutes (Discover Great Vet)Serves: 2Prep time: 10 minutes | Cook time: 30 minutesIngredients:1 parsnip, cut into chunks 1 small carrot, cut into chunks1 small sweet potato, cut into chunks 400g can chickpeas, drained and rinsed125g kale2 tsp ras el hanout2 tbsp maple syrup1 tbsp wholegrain mustard2 tbsp extra virgin olive oilMethod:1. Preheat the oven to 200C, gas mark 6. 2. Cook the root vegetables in boiling water for 10-15 minutes until just tender. 3. Drain and transfer to a baking tray with the chickpeas and kale. 4. Mix together the remaining ingredients and season, stir into the tray and bake for 15-20 minutes. Chicken, spinach and butter bean tagineopen image in galleryNorth African spices meet one-pan simplicity – perfect midweek comfort (Discover Great Veg)Serves: 4Prep time: 10 minutes | Cook time: 30 minutesIngredients:1 tbsp olive oil 350g chicken breast, diced 1 tbsp harissa paste 50g pitted green olives 2 preserved lemons, roughly chopped 300g passata 150ml chicken stock 400g can butter beans, drained 260g bag spinach Method:1. Heat the oil in a frying pan and fry the chicken for 4-5 minutes. Add the harissa paste and cook for 1-2 minutes. Add the olives, lemons, passata, stock and beans and bring to the boil. 2. Cover and simmer for 20 minutes. Add the spinach until just wilted. 3. Serve with cooked wholewheat couscous. Mexican bean spinach and nacho crumbleopen image in galleryA fun fakeaway that sneaks in extra greens under a crunchy topping (Discover Great Veg)Serves: 4 Prep time: 10 minutes | Cook time: 25 minutesIngredients:1 tbsp vegetable oil1 red onion, chopped 1 tsp ground cumin1 tsp chilli powder400g can red kidney beans, drained and rinsed400g can cannellini beans, drained and rinsed1 corn on the cob, kernels removed250g frozen diced butternut squash400g can chopped tomatoes2 tbsp tomato ketchup260g bag spinach100g tortilla chips, roughly crushedMethod:1. Heat the oil in a large saucepan and fry the Onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes. 2. Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the Spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes. Cavolo nero fish pieopen image in galleryProof that the classics don’t need reinventing – just a clever green twist (Discover Great Veg)Serves: 4Prep time: 20 minutes | Cook time: 5 minutesIngredients:200g cavolo nero, shredded 300g salmon fillets, diced 250g cod fillets, diced, defrosted 350g prepared cheese sauce 200g cooked, peeled prawns, defrosted 750g hot mashed potato Method:1. Steam the cavolo nero for 5 minutes, then transfer to the base of a heatproof serving dish. 2. Meanwhile, cook the fish in simmering water for 4 minutes and drain. 3. Heat up the cheese sauce and add the fish and prawns, then cook for 1 minute to heat through. 4. Pour over the cavolo nero and top with mashed potato. 5. Place under a preheated grill for 1-2 minutes until golden and serve. Fusilli pasta with chicken, cavolo nero and tomatoesopen image in galleryFast food in the best sense – fresh, colourful and on the table in 20 minutes (Discover Great Veg)Serves: 2Prep time: 10 minutes | Cook time: 10 minutesIngredients:125g fusilli pasta 150g shredded cavolo nero 75g sun-dried tomatoes, sliced, plus 1 tbsp oil 2 chicken breast fillets, thinly sliced 2 cloves garlic, crushed 200g cherry tomatoes, halved To serve: grated parmigiano reggiano Method:1. Cook the pasta in boiling water for 7 minutes, add the cavolo nero and cook for a further 3 minutes, drain, reserving some of the cooking liquid. 2. Meanwhile, heat the oil from the sun-dried tomato jar and fry the chicken for 5-6 minutes until golden and cooked throughout. 3. Add the garlic, sun-dried tomatoes and cherry tomatoes, and fry for a further 1-2 minutes. 4. Stir in the pasta and cavolo nero with a little of the cooking liquid and season. 5. Serve sprinkled with grated Parmigiano Reggiano. Recipes from www.discovergreatveg.co.uk
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6 quick and easy recipes with a healthy twist
