Stir-fried spring greens recipe

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  • healthy
  • Vegetarian
  • healthy
Serves4–6
Cost RangeCheap
Nutrition Per PortionRDA
Calories45 Kcal2%
Fat3 g4%

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

WEIGHT CONVERTER

to

Method

  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).
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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