Chilli Soy Greens

Serves4 people

Asian flavours are a great way to turn seasonal greens into something rather special.

7 ratings


  • 4-6 handfuls of seasonal greens, shredded or cut into florets*
  • A few splashes of olive, coconut or sesame oil
  • 1 large garlic clove, peeled and thinly sliced
  • ½ red chilli (more or less, to taste), thinly sliced
  • A few glugs of soy sauce

*Chopped chard or kale (tough stalks removed), shredded cabbage, whole baby leaf spinach, or broccoli florets are ideal for this.

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1. Bring a pot of water to the boil.
2. Plunge the greens into the water. Cook till just tender, 1-2 mins should do the trick. Drain.
3. While the veg finishes draining, put the pan back on the heat. Add a splash of oil. Once hot, add the garlic and chilli and sizzle till just tender.
4. Swirl the greens through. Add a few good splashes of soy sauce. Taste. Adjust seasoning. Serve immediately.
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