Winter greens medley with mascarpone and crispy garlic
Prep time: 15 minsTotal time: 
Winter greens medley with mascarpone and crispy garlic
Make the most of in-season cabbage and leeks with garlic-infused oil, lemon and creamy mascarpone.
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- 2 tbsp olive oil, plus extra to drizzle
- 4 garlic cloves, thinly sliced
- 1 leek, sliced
- 1 savoy cabbage, shredded
- 200g cavolo nero, roughly chopped
- 250ml vegetable stock*
- 1 tbsp Worcestershire sauce or Henderson’s relish*
- juice of 1 lemon
- 125g mascarpone cheese
Step by step
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Start by adding the olive oil and sliced garlic to a cold pan. Turn to a medium-low heat and let the garlic gently cook for a few minutes until it just turns light golden-brown. As soon as it turns golden, remove from the oil with a slotted spoon and set aside on a kitchen roll-lined baking tray or plate.
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Add the leek to the garlicky oil and turn up the heat to medium. Sauté for 2-3 minutes or until just starting to get soft, then add the cabbage and cavolo nero. Cook for a further few minutes, season well, then add the stock and Worcestershire sauce. Cover witha slightly ajar lid, turn down the heat and simmer for 10 minutes or until soft. Add the lemon juice.
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Season the mascarpone. Transfer the greens to a serving dish and top with dollops of the mascarpone. Top with the crispy garlic, a drizzle of olive oil and some pepper to serve.
*Check your stock is gluten-free and use Henderson’s relish for vegetarian, if required.
Don’t let the garlic turn too dark or it’ll be bitter.
