Sautéed Spring Greens with Chilli | Vegan

Today’s recipe is a very simple seasonal side dish. The sesame oil perfectly compliments the sautéed spring greens and there’s just a hint of spice.

This is such a versatile side dish. I made it on one of the rare occasions in our household where I cook for myself and Pete cooks for himself. These spicy sautéed spring greens were the common ground between our two meals.

Now is the perfect time of year to be cooking up spring greens whilst they are in season and readily available so let’s move onto the recipe before they disappear from the shelves!

Sautéed Spring Greens with Chilli | Vegan   Save Print Prep time 5 mins Cook time 8 mins Total time 13 mins   Author: The Tofu Diaries Recipe type: side dish Cuisine: Asian Ingredients

• 500g fresh spring greens, bottom stems removed and sliced into 2cm strips
• 1tbsp sesame oil
• 1 lemongrass stalk, bashed and finely chopped
• 1tsp chilli flakes

Method

1. Heat the oil in a large frying pan, over a medium-high heat.
2. Add the spring greens to the pan. Cook for three minutes, stirring frequently.
3. Add the lemongrass and continue to stir frequently. Cook for a further three to four minutes, until the greens are wilted and slightly browned, but remain bright green.
4. Add the chilli flakes, stir well and serve.

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Are you cooking with seasonal spring greens at the moment? What’s your favourite recipe for them?