Preparation

Pottage was the backbone of medieval European cuisine, a thick stew that simmered continuously over hearth fires. This version, based on recipes from 14th-century English manuscripts, would have fed entire households with whatever greens—called 'worts'—grew in the kitchen garden.

Preparation

1. Thoroughly wash and roughly chop all leafy greens, removing any tough stems.
2. Slice the leek thinly and rinse well to remove any grit between layers.
3. In a large pot, melt the butter over medium heat and add the leeks. Cook until softened, about 5 minutes.
4. Add the oats and stir to coat with the butter, toasting slightly for 2-3 minutes.
5. Pour in the stock and bring to a boil, then reduce heat to a simmer.
6. Add the chopped greens in batches, stirring as they wilt down.
7. Season with salt and pepper, then simmer uncovered for 45 minutes, stirring occasionally, until the oats break down and the pottage thickens considerably.
8. Tear or chop fresh herbs and stir through just before serving.

The finished pottage should be thick enough to support a spoon standing upright—the medieval measure of proper consistency. Serve in wooden bowls with dark bread for an authentic experience.