As summer salads fade, autumn brings a different kind of green to the kitchen. Hardy leafy vegetables such as kale, cavolo nero, chard, cabbage and spinach are at their best in the cooler months, and many of them are grown in the UK at this time of year. Eating with the seasons is one of the simplest ways to keep your diet varied, and it often means buying produce that has travelled a shorter distance. The only challenge is knowing what to do with a big bunch of dark leaves once you get it home.
The main autumn greens
Each of these has its own character, so it helps to know what to expect:
- Cavolo nero: also called black kale or Tuscan kale. Deep green, slightly bitter and robust, it holds its shape well in soups and stews.
- Curly kale: sturdy and frilly, good for roasting into crisp pieces or wilting into pasta.
- Chard: tender leaves with colourful stems. The stems take a little longer to cook than the leaves.
- Savoy and other cabbages: crinkly, mild and versatile, from quick stir fries to slow braises.
- Spinach: the most delicate of the group. It wilts in seconds and suits sauces, eggs and curries.
- Leeks and spring greens: not leafy in the same way, but they bring a gentle green note to autumn cooking.
Preparing stems and leaves
For kale, cavolo nero and chard, the thick central stem is tougher than the leaf. Hold the stem in one hand and pull the leaf away with the other, or run it through a leaf stripper. Do not throw the stems away. Slice them finely and cook them for a few minutes before adding the leaves, just as you might use carrot tops instead of discarding them.
Wash greens well in a bowl of cold water, lifting them out so any grit stays at the bottom. Dry them as much as possible if you plan to roast or fry, as extra water makes them steam rather than crisp.
Quick ways to cook them
Most autumn greens need very little time. A few reliable methods:
- Sauté: warm a little olive oil with sliced garlic, add the greens and a splash of water, cover for a minute or two, then season with salt, pepper and a squeeze of lemon.
- Roast: toss torn kale with oil and a pinch of salt and roast in a hot oven until the edges are crisp. Watch it closely, as it can burn quickly.
- Stir into soups and stews: add shredded cavolo nero or cabbage in the last ten minutes of cooking so it keeps some colour and bite.
- Blend: a handful of spinach or kale works well in green smoothies, pesto or a quick green sauce.
Simple seasonings bring out the best in dark greens: garlic, chilli, lemon zest, a little grated hard cheese, toasted seeds or a pinch of nutmeg with spinach. Browse our spices and seasonings for ideas.
Storing and using leftovers
Keep unwashed greens loosely wrapped in a bag or a damp cloth in the salad drawer of the fridge, and use delicate leaves such as spinach within a few days. Hardier greens like cabbage and cavolo nero usually keep a little longer. If a bunch starts to look tired, cook it straight away and use it in an omelette, a frittata or a pasta sauce the next day.
Leafy greens are a welcome part of a balanced diet, but they are not a cure for anything on their own. If you take blood thinning medication, have a kidney condition or follow a special diet, speak to your doctor or a dietitian about how much is right for you. For everyone else, a bunch of seasonal greens on the shopping list each week is an easy, tasty way to eat a little greener through the autumn.