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

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to
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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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