A few years ago I saw this recipe in the Sunday NY Times
https://cooking.nytimes.com/recipes/1018041-a-very-updated-vegetable-chartreuse.
I’ve been wanting to try it ever since then and finally did for Thanksgiving this year. It wasn’t particularly difficult but it was very laborious. Diced up 9 cups of mushrooms, a couple cups of celery, a shallot, garlic, cooked 2 lbs of spinach, carefully dismantled a head of savoy cabbage, and then had to build it from the ground up. Here are some photos. It was delicious and I would definitely make it again!
