Sauteed Spring Greens
Makes 4 servings
2 tablespoons olive oil
1 bunch mixed spring greens (kale, collard, mustard, spinach), chopped
3 green onions, sliced
1 carrot, peeled and thinly sliced
2 cloves garlic, crushed
Pinch of dried chili seeds
Pinch of sesame seeds
Large handful of fresh parsley and/or cilantro, chopped
Heat oil in a large skillet and add the garlic and carrot. Sauté until soft.
Once the carrot and pepper are soft, add the greens, onions and chili seeds.
Sauté for about 10 minutes to warm them through but not to overcook them.
Add the sesame seeds, parsley and coriander and stir in to heat them, briefly.
Serve immediately while still warm.