Brassica Leaves with Chilli

Serves: 2

Ingredients

• 1 ½ lb leaves coarsely chopped with any tough stalks removed
• 3 tbsp olive oil
• 2 garlic cloves
• One fresh chilli de-seeded and finely chopped (less if powerful) or one dried chilli crumbled
• Salt and Pepper

InstructionsThis works best with the softer leaves like red russian kale, turnip tops, mustard leaves or pak choi, but you can use the more tender hearts of cabbages.

1. Fry the garlic and chilli in the oil until the garlic starts to colour.
2. Add the greens and season. Turn over a few times before putting the lid on and cooking until tender (5 to 10 mins). Simple but good.

Product Links

• Cabbages
• Chard
• Greens
• Kale
• Pak choi
• Spinach