I'm back in Aarhus, of course, which means cooking for myself, and that seems to mean curry.
For example, sauté leeks in olive oil and a little salt, and add some powdered ginger. Add one head broccoli, cut into small pieces, and cook a little; then add one can coconut milk, a splash of soy sauce, a small spoonful of red curry paste, some chopped lemongrass, and a small bag of frozen shrimp, and bring to a boil. Mix in the juice of one lime, and serve over rice.
Alternately, sauté leeks in a mix of butter and olive oil and a little salt, and add a lot of curry powder and a little ginger. Then add 6 oz dried lentils and 10 oz water, or so, bring to a boil, and reduce to a simmer. Add one head (chopped) of whatever brassica you have lying around — I bought what I thought was kale, and perhaps is, but is somewhere between an American kale and a cabbage (they are the same species, after all) — and some more salt and spice. Let the mixture simmer covered for twenty minutes, until most of the liquid has cooked off or been absorbed, and then serve over rice.