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
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).
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