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Recipes, Spring Recipes

We use whatever is coming through in our Spring recipes. This is where you have to be creative and use subtle seasonings to give the dish a depth of flavour. In this simple stir fry I have used mainly radish leaves, then added a few young beetroot leaves and some young pak choi. A handful of mange tout gives a contrasting texture. Serves 2-4 depending on accompanying dishes | Prep time: 10 mins | Cooking time: 5 mins

350g young greens (see above)
1-2 tbsp of coconut oil
1 tsp ginger, very finely chopped
50g manage tout or sugar snaps ½ tsp maple syrup or another sweetener
2 cloves garlic, peeled smashed and chopped
½ tsp salt or to taste

Depending on how young your greens are you may, or may not, need to chop them roughly. If any of them have stalks then separate them out.

Heat the wok, add the coconut oil and heat to a medium heat. Throw in the ginger and sizzle. Then add the greens– stalk pieces first if you have them, then the leaves. Toss and fry keeping the greens moving so they cook quickly and evenly. Then, as the greens start to soften, add the mange tout and fry again.

Add the maple syrup and mix in. Finally add the chopped garlic and the salt. Stir, turn down the heat, and simmer for another 30 seconds or so (liquid should seep out from the greens at this stage, creating a moist and flavoursome dish). Remove from the heat and serve as soon as possible.

P – Enjoy
V – Cook this recipe well for Vata digestions, and add a little extra sweetener
K – Greens are great, but go easy on the maple syrup