Stir-fried spring greens recipe

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  • Healthy
  • Vegetarian


4 - 6



Nutrition per portion

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.


  • 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).

Top tip for making Stir-fried spring greens

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

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