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 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
- 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