Looking back to my early years I can still remember being encouraged to 'eat my greens' ... and to be honest I didn't really enjoy them. As a child I used to love peas and carrots, and I'm sure I used to wonder why couldn't we have peas and carrots every day! Of course as the years go by your tastes change, and if you are encouraged to try out different tastes and textures this can lead to you enjoying a wide variety of different foods.
I'm sure we all have our favourites, and yes, some foods that we don't like ... but just by looking at this colourful side dish, doesn't it make you want to eat some of these wonderful herby spring greens?
15g unsalted butter
1 clove garlic, thinly sliced
1 chilli, deseeded and finely sliced
400g spring greens, leaves separated, washed and thickly sliced
14g fresh flat-leaf parsley, chopped, plus extra to garnish
14g fresh mint, chopped, plus extra to garnish
2. Add the spring greens and herbs and stir-fry for 3-4 minutes until the greens are just tender. If the greens start to stick to the wok, add a dash of water rather than extra butter – the steam will help them cook. Serve garnished with the extra fresh herbs.
Each serving provides
3.5g carbohydrate 2.4g fibre 3.4g protein 4.2g Fat