Stir-fried spring greens

(13 ratings)

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Stir-fried spring greens with garlic and caraway seeds
Stir-fried spring greens with garlic and caraway seeds
  • Serves: 4 - 6

  • Costs: Cheap as chips

Woman's Weekly recipe Serve with rice for a quick meat-free meal or on the side of any Oriental dish.


  • 400g(14oz) spring greens or 1 pointed spring cabbage
  • 4tsp sunflower oil
  • 2 cloves garlic, peeled and finely sliced
  • 3tsp caraway seeds
  • 1 large leek, trimmed and shredded lengthways
  • Salt and ground black pepper

Woman's Weekly cookery editor Sue McMahon says: Choose from baby leaf greens or pointed spring cabbage for this recipe, which preserves the springy texture of the leaves


  1. Separate the cabbage leaves and remove any tough stalks. Roll up the leaves and shred them finely.
  2. Heat oil in a wok, add garlic and caraway seeds. Cook for about 30 secs without letting them burn or brown.
  3. Add the greens and leeks to the wok, and stir-fry for 6-7 mins, adding a splash of water to help steam the greens. Take off the heat and season well before serving (not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 45(kcal)
  • Fat 3.0g
  • Saturates 0.3g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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