We’ve got a lot of ‘green stuff’ growing in our garden at the moment.
‘Green stuff’ is the generic term used by my children to describe any green leafy vegetable. It could be spinach, kale, silverbeet (chard), pak choy – if it’s has lots of green leaves and it’s edible, it is ‘green stuff’.
Despite giving it a fairly disparaging name, all my kids eat ‘green stuff’, which is a good thing as at this time of the year. At the end of summer we put zucchini in everything, but at the end of winter it is spinach!
And yesterday was no different, we made a crust-less quiche (because we also happen to have a lot of eggs from our chickens at this time of the year!) and filled it full of green stuff… er.. I mean spinach.
We made spinach version of our zucchini and potato slice – spinach and potato slice!
This is a super simple recipe and you can use whatever green stuff you happen to have. Rainbow silverbeet (chard) works great in this recipe, as does kale, and of course spinach is perfect.
This spinach and potato slice is great server hot as a side dish, and it’s good cold in lunches too. We love to eat left overs cut into fingers and dipped in some simple garlic and herb yoghurt dip.
- 6-8 medium potatoes, grated.
- 3-4 spring onions finely chopped
- 1 large bunch of spinach/kale/silverbeet chopped
- 6 eggs
- 1 cup of self raising flour (or 1 cup of plain flour and 1 tsp baking soda)
- 50 mls olive oil
- 1 cup grated cheese – tasty or mozzarella
- a little dill and oregano, fresh or dried.
- salt and pepper to taste.
- Preheat the oven to 160 C an grease a large baking dish – I use a lasagne dish.
- In a large bowl beat the eggs and oil until well combined.
- Add the grated potato, chopped spinach, onion and herbs and mix together.
- Add the flour, grated cheese and salt and pepper to taste – mix well.
- Pour the mixture into your well greased oven dish and bake at a moderate-low heat for 45 minutes – 1 hour, until the slice becomes golden brown on the top and the potato is cooked through.
Grow Your Own Green Stuff
We grow Bloomsdale Spinach as it grows easily, manages to survive our frosty winters and hot summers (if given water and some shade), and even lived through some stray sheep munching on it. We pick it continuously and it just keeps on sprouting new leaves.
We also grow lots of different types of silverbeet (chard) in lots of colours, which is also easy to grow, and if you let it go to seed it will self-sow and pop up all over the garden as bonus plants!
Protect them from snails and water them if it is very dry, and they will pretty much grow by themselves.
Spinach, kale and silverbeet will all grow happily in large pots and are great plants for kids to grow, cook and eat!
What is your favourite ‘green stuff’ to grow and eat?