Leafy greens Stuffed with Beans and Seasonal Veg

Makes: 10 stuffed leaves               Prep and Cooking: 60 mins


  • 10 spring green leaves (spring greens, cabbage leaves, Brussel sprout tops, chard, pak choi)
  • 1 medium sized leek or 1 onion
  • 1 big carrot
  • 150g chard stalks or beetroot cut into small cubes
  • 100g celeriac or 1 stalk celery
  • 1 clove garlic or a handful of wild garlic

From the cupboard:

  • 200g cooked beans or 1 tin of beans
  • Cooking oil
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • Salt and black pepper to taste


  1. Preheat the oven to 180 C
  2. Mince the leek (onions), carrot, celeriac and chard stalks (or beetroot cubes). Stir fry until the veg soften a bit and add the cooked beans
  3. Season the stuffing just before you take off the stove
  4. Blanch the spring greens leaves for 1 min in boiling salted water. Keep about 300g from the water.
  5. Lay the leaves out on a board and cut off the thickest part of the vain.
  6. Place the stuffing in the middle of the leaf. Fold the sides inwards and then roll up.
  7. Arrange the stuffed spring greens leaves seam side down in an ovenproof dish
  8. Pour over the stuffed leaves the reserved water. Cover with kitchen foil and bake for about 40 min until tender. Serve with natural yogurt on in itself warm or cold

Recipe design and image by Pavlina