Stir-fried spring greens Recipe

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  • Healthy
  • Vegetarian

serves:

4 - 6

Cost:

cheap

Nutrition per portion

RDA
Calories 45 kCal 2%
Fat 3g 4%
  -  Saturates 0.3gg 2%

Serve with rice for a quick meat-free meal or on the side of any Oriental dish.

Ingredients

  • 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

Method

  • Separate the cabbage leaves and remove any tough stalks. Roll up the leaves and shred them finely.

  • Heat oil in a wok, add garlic and caraway seeds. Cook for about 30 secs without letting them burn or brown.

  • 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).

More Recipe Ideas

Top Tip

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