Spicy Pan-Fried Spring Greens
A vibrant showcase for new-season spring greens, this lightly-spiced side dish is healthy, made in moments and (best of all) completely delicious. Serves 4 as a side.
Ingredients
500g Spring Greens, washed and tougher stalks removed, shredded really finely
1 tbsp Rapeseed or Sunflower Oil
½ tbsp Cumin Seeds
½ tbsp Black Mustard Seeds
3 fat cloves Garlic clove, sliced finely
4cm length of fresh Ginger, peeled and grated
Sea Salt and freshly ground Black Pepper
Method
Place a large frying pan over a medium heat and add the oil. As soon as the oil is hot, add the cumin and mustard seeds and heat, stirring, until the mustard seeds start to pop. Put the garlic slices and the grated ginger into the pan and fry for another minute or so, until the garlic takes on a bit of colour, then pile in all the shredded cabbage. Use two spoons to turn the cabbage thoroughly in the hot oil and seeds, and cook it for another 4-5 minutes (turning it regularly) until tender. Season to your liking with salt and pepper, then serve immediately.
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