Harissa spring greens & butternut squash..

 Having made and thoroughly enjoyed Whitneys saag recipe recently, I bought more spring greens, kale and spinach at the market last week to make it again, then decided to play around with them..hence my previous post’s kale recipe, and today’s greens recipe… 

 Harissa greens


1 red onion, chopped

2 cloves garlic, chopped

1 bag spring greens, washed and dried, stems removed and leaves cut into strips

200ml harissa sauce – I made this using Kellie’s rose Harrissa recipe again then I added and blended in a great pile of baby plum tomatoes that I’d roasted with garlic, olive oil and salt and therefore taking the harissa from a paste to more of a sauce 

Alternatively…add your own harissa, homemade or purchased, and add some passata or sunblushed tomatoes for the extra liquid and flavour 

Oil of your choice, I used olive oil

Water as needed 


Heat oil in a pan over a medium heat and cook the onions for a few minutes until they start to soften.

Add the garlic and cook for a few more minutes.

Add the greens and start to cook them down. 

Stir the harissa sauce, or harissa & passata, through the greens.

Put a lid over the pan to aid the cooking of the greens. This is where you may need to add some water if things look dry, plus it will also assist when blending the mixture.

Once the greens are cooked and soft, remove the pan from the heat and blend with a stick blender (making sure to protect everything else in your kitchen from getting covered in splats! Yes…I made a mess!!)

Return to the heat and warm through ready for serving. 

I ate this with the other half of Sunday’s butternut squash, cubed and roasted, plus spoonfuls of my ‘creamy chermoula‘. 


See you tomorrow for this week’s ‘What would you feed me?’ guest post…x

7 thoughts on “Harissa spring greens & butternut squash..

  1. Pingback: Honey-Harissa Greens with Black Bean Pasta Recipe {easy, vegan & gluten-free} | food to glow

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