Middle Eastern Greens

Middle Eastern Greens

Need to add a little life into Kale Spring Greens or spinach? These flavours work beautifully. And don't forget that the oil unlocks the nutrients in these brilliant vegetable. Win win.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4


  • 1 pack greens, kale or spinach roughly chopped spinach wilts to less than the others
  • 3 tbs pine nuts
  • 1 clove garlic crushed
  • 1/2 tsp cinnamon
  • 3 tbs olive oil
  • 50 g chopped fresh coriander
  • salt and pepper


  • Heat the oil in a large non stick pan or wok, over a medium to hot setting.
  • Fry the pine nuts for a couple of minutes until just brown, remove with a slotted spoon and set aside.
  • Throw everything else in. And stir fry for 5-10 minutes until the greens are looking glossy and cooked. Sprinkle over the pine nuts, stir well and remove from the heat.
  • Serve with the Roasted Cauli or as an accompaniment to other dishes.


Click here for the roasted Cauli recipe

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