English boiled vegetables.
Take al manor of good herbes that thou may gete, and do bi ham as is forsaid; putte hem on the fire with faire water; put ther-to clarefied buttur a grete quantite. Whan thei ben boyled ynough, salt hem; late none otemele come ther-in. Dise brede small in disshes, and powre on the wortes, and serue hem forth. – Two Fifteenth-Century Cookery-Books
I took a mix of spinach, shredded cabbage, beet greens, thin sliced leeks, parsley, and garlic chives and boiled them in water and a good amount of butter. I salted it to taste. I took bread and cubed it and toasted it in the oven. When I was ready to serve I put the croutons in the bottom of the serving dish and then added the wortes.