Sautéed spring greens

Spring greens, sautéed with garlic, ginger and chilli, and flavoured with miso and soy sauce is a delicious side dish. Make a meal of it by adding tofu, nuts, seeds pulses and/or grains. Suitable for vegans and vegetarians.

Course Side Dish

Cuisine Asian, Vegan

Keyword spring greens

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 153kcal

Equipment

Ingredients

1 tablespoon sunflower oil sesame oil is also good
2-3 cloves garlic peeled and chopped
thumb sized piece ginger peeled and chopped
1 green chilli deseeded and chopped (adjust quantity to taste)
1 red pepper chopped
1 tablespoon miso paste
1 tablespoon soy sauce
500 g spring greens shredded

Metric - US customary

Instructions

Heat 1 tablespoon of sunflower oil in a large wok.
Add the chopped garlic, ginger and chilli and stir fry for 2-3 minutes until softening.
Now add the chopped red pepper and sauté for around 5 minutes until soft. Stir often.
Add a tablespoon of miso paste and a tablespoon of soy sauce and stir well until the miso paste has broken down.
Next place the shredded spring greens into the wok, a handful at a time. Stir well after each addition.
It may look like there’s too much to fit in your wok but as it cooks it will reduce.
Continue until all the spring greens have been added and it has wilted down.
Serve with rice or noodles or as a side dish.

Notes

I don’t add any extra salt to this as I find it has enough flavour with the miso paste and soy sauce.
Nutritional information is approximate and is intended as a guide only.

Nutrition