We all need to eat our greens; this super quick and simple dish makes it a joy, not a chore! The trick is to keep them fresh, bright and irresistible, with a bit of bite... This recipe will show you the way.
You will need
- 1 kg mixed seasonal greens, such as broccoli, English spinach, bok choy, kale, cavolo nero, snow peas, green beans, sugar snap peas, broccolini or pak choy (this sounds like a lot, but leafy greens will reduce considerably during cooking!)
- 1 tablespoon rice bran oil
- 1–2 garlic cloves, crushed
- 3 cm piece fresh ginger, peeled and finely grated (optional)
- 1–2 tablespoons soy sauce or tamari
- 2 tablespoons sesame seeds, toasted (see tip)
- 2 tablespoons roughly chopped coriander (optional)
10 mins to prep
5 mins to cook
Thoroughly rinse your greens to get rid of any grit. Tear or chop into bite-sized pieces, bearing in mind that tender greens, such as spinach and bok choy, will shrink during cooking.
If using a mixture of heartier greens like kale, broccoli or cavolo nero, and tender greens like snow peas, place the tougher varieties in a colander and blanch them by pouring boiling water over them until they turn bright green. Immediately run them under cold water, then drain. This way they'll cook in the same time as your delicate greens.
Heat the rice bran oil in a wok or large frying pan over medium heat. Add the garlic and the ginger, if using, and stir constantly for about 20 seconds, until aromatic. Quickly add your greens and, using a spatula or tongs, flip and lift and toss them around so they're covered with the garlic oil and cook evenly. Stir-fry until bright green – this really shouldn't take longer than 2 minutes.
Remove from heat and drizzle with the soy sauce. Serve sprinkled with the toasted sesame seeds, and coriander if desired.