Spicy Spring Greens

Serves 4

You know when you get one of those days you can’t really face shopping and you haven’t really got much in your kitchen? This was the day for me, and I really wanted something sweet and spicy – decided to come up with whatever I could with whatever was in my kitchen. To my surprise (or not, he he!!), it actually turned out great. It was easy, quick and had it with baked sweet potatoes – yum, yum!

200g bag spring greens, sliced

1 red bell pepper

8 cherry tomatoes, sliced in half

1 large onion, sliced

½ inch ginger, chopped

1 garlic clove, chopped

1 tsp. curry powder

½ tsp. crushed chillies

Pinch natural sea salt

2 tbsp. olive oil

½ tsp. coarse black pepper

2 cups boiling water

1. Heat the oil in a saucepan, add the garlic, ginger and black pepper. Sauté for 2 mins.

2. Add the bell pepper, cherry tomatoes curry powder, crushed chillies, salt, allow to cook for about 3-4 minutes

3. Blanch the greens in hot water for a few seconds and drain thoroughly.

4. Add to the rest of the cooking vegetables, mix well so all vegetables are coated properly – this should take about a minute.

5. Serve and enjoy!

I blanch the greens because I like them slightly crunchy and don’t want to cook them for too long – the idea is to try not to overcook the veggies so you don’t lose too much of the nutrients. Try the recipe with other greens like spinach or kale.

This can be served with other foods like rice, fish or chicken, but it was really good with sweet potatoes!