If your veg patch is brimming with tatsoi, pak choi, kale, spinach and chard, then this is a fantastic way to spruce them up in the kitchen. It is very simple, and will work with pretty much any greens that you have to hand.
Ingredients (Serves 4-6)
- Any combination of the following (enough to fill a large, deep frying pan)
- Spinach/Chard
- Kale
- Sprouts
- Tatsoi or Pak Choi leaves
- 3-4 cloves garlic, crushed
- 1cm piece fresh root ginger, grated (ginger is super easy to grate from frozen – that’s our top tip!)
- Juice of quarter an orange or lemon
- Sea salt
- Olive oil
- 1 tsp honey (optional)
Method
- Wash your greens well and roughly chop (remove tough kale stalks etc)
- On a medium high heat, warm the olive oil in a large frying pan or wok
- Add the garlic and ginger and fry for 1 minute
- Add all your greens and stir fry for 3-4 minutes until just cooked through
- Remove from the heat, mix in the orange/lemon juice and season well with salt and pepper.
- Add the honey if using, and stir in
- Finish with a grating of orange/lemon zest and a sprinkle of toasted nuts if you fancy them