Gypsy-style mixed greens

Gypsy-style mixed greens

45 mins
Laura Edwards

Many old Romany gypsy communities travelled through these lands over the ages, some settling along their way. As a child, I was attracted to their way of life: their primal connection to the earth, sitting around a fire every night, their nomadic existence, the cosy caravans full of trinkets and, of course, the clothes. This particular sweet-and-ever-so-slightly-spicy sauce is known as a gypsy-style sauce throughout Poland.


Quantity Ingredient

For the greens

Quantity Ingredient
150g green beans
150g tenderstem broccoli
2 courgettes, cut into strips

For the sauce

Quantity Ingredient
1 onion, chopped
1 red pepper, roughly chopped
2 garlic cloves
4-5 large fresh tomatoes, chopped olive oil, for drizzling
1 teaspoon sweet paprika
1/2 teaspoon chilli powder
1 teaspoon dried marjoram
1 teaspoon dijon mustard
1 teaspoon honey
25g unsalted butter
50g mushrooms, very finely chopped
salt, to taste
black pepper, to taste
shaved pecorino or parmesan, to serve


  1. First prepare the sauce. Preheat the oven to 200°C.
  2. Put the onion, pepper, garlic and tomatoes into a roasting tin, drizzle with olive oil and sprinkle over the paprika, chilli powder, marjoram and some salt and pepper. Roast for about 30 minutes, until ever so slightly charred.
  3. Make sure all the greens are cut into uniform lengths (about the length of a green bean) and steam gently for 10 minutes while you finish preparing the sauce.
  4. Tip all the roasted vegetables into a food processor and pulse briefly before adding the mustard and honey. Pulse again to combine (you are looking for a chunky texture). Taste and adjust the seasoning and then transfer to a pan.
  5. Melt the butter in a frying pan over a medium heat and fry the mushrooms until golden brown. Add to the sauce and simmer gently for a couple of minutes until heated through.
  6. Serve the steamed greens with the sauce over the top and a few shavings of pecorino.
eastern european
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