Moroccan-Style Winter Greens with Figs & Walnuts

Ingredients

• 1 tablespoon (14 g)butter or ghee
• 1 tablespoon (15 ml)olive oil
• 1 largeyellow onion, thinly sliced lengthways
• 1 tablespoon (15 g), from about 3 clovesminced garlic
• 1/2 teaspoon (0.9 g)ras el hanout or garam masala
• 1 teaspoon (3 g)ground turmeric
• A pinchsaffron threads (optional)
• 1 teaspoon (6 g)kosher or fine sea salt
• 1/2 teaspoon (1.2 g)freshly ground black pepper
• 1 cup (240 ml)gluten-free chicken or vegetable stock
• 1 bunchkale, stems removed and roughly chopped
• 1 bunchgreen chard, stems removed and roughly chopped
• 1 bunchmustard greens, stems removed and roughly chopped
• 1 dozendried figs
• 1 teaspoon (2.6 g)ground cinnamon
• 1cinnamon stick
• 1 tablespoon (15 ml)honey
• 1/2 cup (58.5 g)toasted walnut pieces

Instructions

1. 1

   Sauté aromatics

   Heat the butter or ghee and olive oil in a large Dutch oven over medium-high heat. Once hot, add the onion and garlic and sauté until tender and fragrant, about 4–5 minutes. Add the ras el hanout, turmeric, saffron if using, salt, pepper and stock, then mix well.

2. 2

   Cook the greens

   Add the greens in batches, waiting for each batch to wilt before adding the next. Cover and cook on low until tender, about 15–20 minutes.

3. 3

   Simmer the figs

   Meanwhile, put the figs, ground cinnamon and cinnamon stick in a small pot and cover with water. Cook uncovered over medium-high heat until the liquid has reduced by half, about 15 minutes. Add the honey and cook on low until the sauce is syrupy, about 5–10 minutes more.

4. 4

   Finish and serve

   Stir the fig mixture into the cooked greens and mix well. Serve hot, topped with the toasted walnuts.

What are Moroccan-style winter greens?

This is a warm greens dish that takes inspiration from Moroccan-style sweet-and-savoury seasoning, pairing aromatic spices with dried fruit and nuts. The recipe combines kale, chard and mustard greens with a cinnamon-scented fig sauce.

The mix of tender leaves, sweet figs and crunchy walnuts gives each serving contrasting textures and flavours. Ras el hanout lends a fragrant spice note; garam masala is offered as an alternative.

Nutrition and macros by portion

The nutrition label shows one serving as written: 214 calories, 4g protein, 15g carbs, 17g fat.

Most of the carbohydrate comes from the figs, honey and onion, while the butter or ghee, olive oil and walnuts supply much of the fat. The greens contribute some protein, but this is mainly a vegetable side; pair it with beans or another protein-rich main and a grain for a more substantial plate.

Choosing the greens

Leafy mix: Kale, chard and mustard greens each bring a slightly different texture and flavour. Remove their tough stems and roughly chop the leaves so they cook more evenly.

Adding in batches: The raw leaves take up a lot of space at first. Let each addition wilt before adding more, then cover the pot so the greens soften in the stock.

Building the spiced base

Onion and garlic: Sauté them in the butter or ghee and olive oil until soft and fragrant, about 4–5 minutes. This gives the spices a warm, savoury base.

Spices and stock: Stir in the seasonings before adding the greens, so they are distributed through the liquid. Saffron is optional, while the stock supplies the moisture needed to cook the leaves.

Making the fig sauce

Simmer: Cook the figs with ground cinnamon and a cinnamon stick in enough water to cover them. Reducing the liquid by half, then adding honey and simmering until syrupy, concentrates the sweet, spiced flavour.

Watch the pot: The sauce can reduce quickly once the honey is added. Keep it on low and look for a syrupy consistency rather than letting it cook dry.

Checking texture and timing

Tender leaves: Cook the covered greens on low for about 15–20 minutes, checking that the stems and thicker pieces have softened to your liking. If they still feel firm, give them a little more time.

Parallel cooking: The fig mixture takes about 20–25 minutes, including the reduction and honey stage. It can simmer while the greens cook, so both components are ready to combine.

Serving the greens

Finish: Mix the fig sauce thoroughly through the greens so the sweet spice is spread across the dish. Scatter the toasted walnuts over the top just before serving to preserve their crunch.

Pairing: Serve this as a side with roasted vegetables, grains or a main built around chicken or beans. Its sweet, warmly spiced flavour also works alongside simply seasoned dishes.

Recipe notes & tips

• Wash the greens thoroughly and dry them before chopping.
• Use a large pot so the greens can be added in batches without spilling.
• Keep the fig pot uncovered while reducing the liquid.
• Taste the greens after cooking and adjust the seasoning to suit your stock.
• Add the walnuts at the end so they stay crunchy.

Variations

• Use vegetable stock: Choose it instead of chicken stock to keep the dish vegetarian.
• Swap the spice blend: Use ras el hanout or garam masala, as listed, for a different aromatic profile.
• Omit the saffron: Leave it out if you do not have it; the dish still has the other spices for flavour.
• Change the greens: Replace one bunch with another sturdy leafy green, keeping the total amount similar.
• Adjust the sweetness: Use less honey for a less sweet fig sauce.

Common mistakes to avoid

• Adding all the greens at once: Add them in batches so they have room to wilt in the pot.
• Cooking on high after covering: Keep the greens on low so they soften gently in the stock.
• Letting the fig sauce dry out: Check it as it reduces and stop when it turns syrupy.
• Skipping the stems check: Remove tough stems before chopping so the leaves cook more evenly.
• Topping too early: Add walnuts just before serving to keep their toasted texture.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat gently in a saucepan or microwave until hot; add a small splash of water or stock if the greens seem dry. Keep any leftover walnuts separate if you want them to remain crunchy.

Frequently asked questions