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6 leek and cavolo nero recipes you should try


Five Reasons to make Leeks one of your Five-a-Day from nutritionist Fiona Hunter:

  • Energy – Leeks contain B vitamins which help the release of energy
  • Gut Health – Leeks contain a type of fibre called Frucooligosaccharides (FOS) which can encourage the growth of friendly bacteria in the gut
  • Bone Health – Leeks contain Vitamin K which is important for bone health
  • Nervous System – Vitamin B6 plays a role in the normal functioning of the nervous system
  • Immune System-Leeks contain B vitamins which help support the immune system

Health Benefits of Cavolo nero, from nutritionist Fiona Hunter:

  • Like kale, cavolo nero boasts a string of health benefits which firmly place it in the ‘superfood’ category.
  • Cavolo nero is high in vitamins K, A and C
  • It is also high in lutein, calcium and folic acid
  • Cavolo nero contains manganese, copper and iron



Prep: 10 minutes

Cook: 10 minutes

Serves 4


1 tbsp toasted sesame oil

2 carrots, cut into matchsticks (300g)

200g broccoli florets

75g cashew nuts

200g pack sliced Cavolo Nero

1 tbsp miso paste (25g)

1 tbsp honey

1 tbsp light soy sauce

2 tbsp Japanese rice vinegar

200g thick rice noodles


Heat the oil in a large frying pan and fry the carrot, broccoli, cashews and Cavolo Nero for 5 minutes.


Blend the miso paste with the honey, soy, vinegar and 2 tbsp water and add to the pan, cover and cook for 5 minutes.


Meanwhile, cook the noodles in boiling water for 5 minutes, drain and divide between 4 bowls, top with the miso stir fry and serve.



Cooks tip

Try adding sliced chicken breast for a non-vegetarian option, or serve with rice instead of noodles.





Prep: 10 minutes

Cook: 20 minutes

Serves 4


1 tbsp oil

454g pack 8 pork sausages

500g Leeks, sliced

25g plain flour

450ml beef stock

1 tbsp Worcestershire sauce

1 tbsp wholegrain mustard (25g)


Preheat the oven to 200oC, gas mark 6.


Heat the oil in a large frying pan and fry the sausages for 5 minutes to brown, transfer to an ovenproof casserole dish.


Add the leeks to the pan and fry for 2 minutes, stir in the flour and cook for 30 seconds before gradually blending in the stock, Worcestershire sauce and mustard.  Bring to the boil, stirring and pour over the sausages.  Cover and bake for 20 minutes or until cooked through.


Great served with steamed kale and mashed potato.



Cooks tip

Try making the gravy on its own in the frying pan and serving with chops or with a roast.





Prep: 10 minutes

Cook: 15 minutes

Serves 4


200g pack sliced Cavolo Nero

1 tbsp extra virgin olive oil

½ tsp smoked paprika

500g Leeks, sliced

1 potato, diced (200g)

1 litre vegetable stock

300ml semi skimmed milk


Preheat the oven to 200oC, gas mark 6.


Toss 75g Cavolo Nero with half the oil and paprika, season and spread out onto a large baking tray, roast for 10 minutes until crisp.


Meanwhile, heat remaining oil in a large saucepan and fry the remaining Cavolo Nero, leeks and potato for 5 minutes.  Add the stock, cover and simmer for 10 minutes then add the milk.  Using a stick blender, process to give a coarse texture.


Divide between 4 bowls and top with the Cavolo Nero crisps.



Cooks tip

For a vegan option, replace the milk with soya or almond milk.





Prep: 20 minutes

Cook: 20-25 minutes

Serves 4


2 preserved lemons, roughly chopped (50g)

28g pack coriander

2 cloves garlic

150g Leeks, sliced (approx. 1 medium)

250g pack Kale

200ml chicken stock

500g chicken breast fillets, cut into large chunks

200g couscous

Fat free natural yogurt and pomegranate seeds to serve


Preheat the oven to 200oC, gas mark 6.


Place the lemons, coriander including the stalks, garlic, leek and 50g kale into a food processor with the stock and blitz to give a coarse paste.


Heat the paste in a frying pan with the chicken for 5 minutes and transfer to a casserole dish, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.


Meanwhile, blanch the remaining kale in boiling water for 3 minutes and then stir into the chicken tagine.


Place the couscous in a small bowl and pour over 200ml boiling water, cover with clingfilm and leave for 5 minutes, fluff up with a fork and serve with the tagine and a spoonful of fat free natural yogurt.


Cooks tip

Try using chicken thigh fillets instead of breasts and add some green olives.





Prep: 15 minutes

Cook: 25-30 minutes

Serves 4


4 skinless salmon fillets, diced (500g)

200g pack sliced Cavolo Nero

1 tbsp oil

250g Leeks, sliced, (approx. 1 large)

200ml tub half fat crème fraiche

2 sweet potatoes, approx. 500g, thinly sliced

2 tbsp chopped chives


Preheat the oven to 200oC, gas mark 6.


Blanch the salmon and Cavolo Nero in boiling water for 4 minutes, and drain.


Meanwhile, heat half the oil in a frying pan and fry the leek for 3 minutes then add the salmon and Cavolo Nero, stir in the crème fraiche and cook for 1 minute, season and transfer to a heatproof serving dish.


Toss together the sweet potatoes, chives and remaining oil, season and scatter over the salmon mixture.  Bake for 25-30 minutes until the sweet potatoes are golden and tender.


Cooks tip

Try using butternut squash or potatoes instead of sweet potatoes





Prep: 15 minutes

Cook: 5-10 minutes

Serves 2


2 seabass fillets (180g)

2 tsp toasted sesame oil

250g Leeks, shredded

2cm piece root ginger, grated

4 spring onions, sliced

1 red chilli, deseeded and sliced

1 tbsp light soy sauce

2 tsp sesame seeds, toasted


Place the seabass fillets, flesh side down on a grill pan and place under a preheated grill for 3 minutes each side.


Meanwhile, heat the oil in a frying pan and fry the leeks, ginger, onions and chilli for 5 minutes, add the soy and sesame seeds.


Serve the fish on top of the Oriental leeks.



Cooks tip

Try serving the leeks with cooked chicken or salmon.

Recipes courtesy of and

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