Cooked greens with sweet banana porridge

Cooked greens with sweet banana porridge

This is an easy recipe that adds more green vegetables to your breakfast.

It also makes a useful meal at other times with different vegetables and sweeteners added.

Chop a cup of mixed greens that do not require extensive cooking to remove any toxins, such as Okinawa Spinach, Malabar Spinach, Leaf Amaranth, Longevity Spinach, Silver Beet and Spinach.

OR 

Cook chopped greens that do require cooking to remove toxins such as Chaya, Cassava leaves, Taro leaves. 

Add to a microwave bowl with a cup of porridge oats (I prefer traditional oats rather than quick oats)  finely sliced banana, milk, and your preferred sweetener if desired. 

Microwave until the oats are cooked, around 3 minutes.  Enjoy.

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Experiment cooking greens into polenta and maize flour.

Related:

Growing and eating Malabar Spinach (Ceylon Spinach)

Growing and eating Malabar Spinach (Ceylon Spinach)

Basella alba is another subtropical vegetable for growing in the Bellinger Valley.

California Gardening

Published on Oct 30, 2016

In today's episode we look at how to grow Malabar Spinach in a container. We look at everything you need to grow Malabar Spinach, from the soil selection to the fertilizer schedule to the harvest and saving seeds once the season is over. We also include a Malabar Spinach Fritters Recipe in this episode!

Note: Baking soda and bicarbonate of soda are the same thing. Gram is chickpea flour. Experiment with your own flour batter.

Related:

Okinawa Spinach Growing Information

Recipe: Green Vegetable Bake.

The half demolished Bake

I am always looking for recipes that utilise our abundant garden greens. The accompanying picture looks unappetising but the leftovers were refridgerated


 1. Collect your greens and any other vegetables. I prefer to use tomatoes in a salad rather than a bake but I use any of the following in a mix of greens :

• Small chokoes  • pumpkin leaves, • Katuk • Okinawa Spinach, • Ceylon Spinach, spinach • silver beet or beet leaves • Surinam Spinach • Brazil Spinach  •sweet potato leaves  • some chili or capsicum leaves • capsicum • various herbs • spring onions • Moringa leaves and flowers • cooked Chaya Spinach Tree leaves • cooked Warrigal Greens •mustard • rocket • zucchini 

2. Rinse well if required.

3. Fry some garlic and onion in oil (I prefer olive oil but coconut oil also works) .

4. In a 'kitchen whizz' chop a layer of hard vegetables such as pumpkin and carrot with the cooked onion and garlic. Add an egg or two and some cream or a little milk or yoghurt. Season. Also add some tasty cheese or feta cheese.

5. Layer the chopped vegetables in an oiled or buttered oven proof dish.

6.  'Whizz"/chop the green vegetables along with some seasoning,  eggs and a little milk or cream and add as another layer to the ovenproof dish. Keep the amounts of liquids small because the greens generate plenty of liquid. If you like you can just mix everything into one layer.

7. Bake for close to an hour in a moderate oven until dry on top.

8. Optional: Top with cheese (feta, tasty or parmesan) and bake for another 5 minutes.

9. Serve warm or cold with a salad.

See also:

Eat your Pumpkin leaves and links to vegetable recipes using indigenous plants