With the cold winds of winter approaching, green leafy vegetables take center stage in markets and kitchens. They bring a burst of freshness and nutrition, like tender spinach, fragrant methi, earthy mustard greens and bright amaranth leaves. These seasonal wonders are packed with vitamins, iron and antioxidants, so they’ll fortify your diet during the colder months. Using these greens as a treasure trove of inspiration, the chefs are cooking up some new and classic dishes that prove that eating healthy doesn’t mean compromising on taste. Here are some delicious and innovative ways to incorporate green leafy vegetables into your winter menu.
Oh word!
For head chef Karan Kolhi at Ronil Goa, the distinct flavor of green leafy vegetables allows him to create experimental yet visually stunning dishes. “My inspiration comes from reinterpreting seasonal ingredients using modern techniques, so I created a Winter Greens Shakshuka consisting of spinach, amaranth and watercress topped with poached eggs and served with sourdough bread. Another interesting dish is the spinach and watercress flaky pie, which is enhanced with a smoked tomato flavor that adds depth and a savory modern twist,” he says.
At Hakkasan in Mumbai, steamed chile seabass is served with preserved mustard. Abhishek Bindal, Vice President of Operations, says, “In Cantonese culture, mustard green symbolizes prosperity and good luck. The fish is marinated in seasonal green mustard and steamed during holidays such as Chinese New Year.’ On the other hand, Mumbai’s Hotel Yauatcha’s signature dim sum – chicken wrapped in Szechuan pak choy – is steeped in culture. Pak choi in Cantonese is a popular symbol of good luck; the words “pak” and “choi” phonetically mean “hundred” and “wealth”.
Chef Ashish Kadam, Executive Chef, Novotel Mumbai International Airport, Mumbai, likes to focus on showcasing the natural flavors of seasonal ingredients, such as in his pumpkin ravioli paired with cabbage leaf pesto. Usually an underrated ingredient, arugula leaves shine in Chef Kadam’s heirloom tomato and burrata tossed with balsamic and basil caviar.
Ravinder Kumar, Head Chef, On Course, Karma Lakelands, Gurgaon says, “We are deeply inspired by the bounty of winter greens and their versatility in creating dishes that are not only healthy but also bursting with flavor. This season, our menu celebrates these ingredients in dishes like our Beet and Apple Feta Salad, which balances the natural sweetness of winter beets and apples with the tang of feta, offering a refreshing yet indulgent experience. These dishes reflect our commitment to showcasing fresh, seasonal produce in innovative and delicious ways.”
Health is wealth
At the Westin Gurgaon, Chef Amit Desh favors the freshest and most nutrient-dense ingredients: “We grow winter greens like palak, sarso, methi and bhat and follow a farm-to-table approach. One of our signature offerings, the Immunity Booster Shot, is a blend of these leaves with ginger, turmeric and lemon, designed to boost vitality and support immune health.”
Salads are the best way to get greens, it doesn’t have to be boring. Make a vibrant salad with a variety of flavors and textures, featuring crisp green apples, crunchy lettuce, colorful peppers, nutritious sprouts, and sweet corn. Binesh Krishna, chef at Niraamaya Retreats Samroha, Athirappilly, Kerala, adds creamy avocado to this wholesome meal to take it to a whole new level.
Old but golden
While putting a modern twist on old dishes may be trendy, that doesn’t mean the classics aren’t popular, too. For Chef Sarfaraz Ahmed, Executive Chef, Tresind Mumbai, and Chef Matteo Fracolossi, Executive Chef, Andaz Delhi, saag is a winter must. Chef Ahmed says, “Saaag will always be a crowd favourite. It is not confined to Punjab but is produced in Jammu and Kashmir as well as Himachal.” Adding burrata to saag, Chef Fracolossi says, “It’s a signature dish, perfect for special occasions. It’s made with local burrata cheese, spinach, mustard greens, onions, garlic, chilli confit and we serve it with laksa paratha.’
Celebrating the local flora and cuisine, Chef Manoj Badbe, chef de partie at Lotus Eco Beach Resort, Murud, Maharashtra, prepares red amaranth lal maat sabzi. He says: “This is a healthy, flavorful and traditional dish that celebrates fresh produce. It is packed with nutrients and aromatic spices, but it is simple to prepare. It goes great with chapati, bhakri or rice.”
For Upendra Gupta, Executive Sous Chef, Hotel Orchid, Shimla, “Winter brings an abundance of nutritious and fragrant leafy greens, especially in rural areas. Among the most commonly used winter greens in villages are mustard leaves (sarson), radish leaves (mooli ke patte), spinach (palak), fenugreek (methi), spring onions (hara pyaaz), garlic leaves (lahsoon ke patte), pig grass (bathua), and amaranth (chaulai). These greens are included in several traditional dishes that are both healthy and tasty.” He uses these winter greens to make simple methi dishes and spring onion parathas and mooli ke patte ka bhuji, served with Lahsoon Ke Patte Ki chutney.
At Hyderabad’s Terrāi, corporate chef Rizwan Khader turns his attention to quintessential Telangana cuisine. This means he “transforms traditional greens into innovative dishes while remaining rooted in tradition.” He adds: “We celebrate the role of wild greens in local cuisine, so in winter Gongura (sorrel leaves) and Thota kura (amaranth) shine in dishes like Gangura Mamsum.” Spicy sorrel leaves are slow-cooked with lamb for a hearty and warming meal, while the soya kurra (pakora made with dill leaves) is also a favourite.
There is no shortage of recipes that can be made using traditional green leafy vegetables. However, there is a need to spread awareness about them in all parts of the country, and to share with the larger population what we may consider “normal” or normal for your family.
