Wonderful greens

Eating your greens doesn’t have to be boring. Forget soggy cabbage and over-boiled Brussel’s sprouts… use the following basic recipe to add some leafy greens to any meal.


Simply serve them as a side dish or make them into a main meal, leafy greens, such as pak choi, Chinese greens, morning glory, kale, spring greens, spinach, broccoli, savoy cabbage, white cabbage etc, or a combination of any of these, are packed with all the good things your body needs! There was a reason why mother told you to eat up your greens!


A nice big bunch of green, leafy vegetables – try kale, spring greens, collard greens, morning glory, pac choi

4 garlic cloves, chopped

A 5cm cube of fresh ginger, finely chopped

1/2 teaspoon of coriander seeds

2 tablespoons of extra virgin olive oil

Dash of soy sauce or liquid aminos

A good squeeze of lemon or lime

1 dessertspoon of raw sesame seeds


Heat the olive oil in a wok, keep the heat low and don’t let the oil smoke. You need to preserve the structure of the oil. If is smokes, it means it is being chemically denatured and your body hates that!

Add the garlic and ginger and gently stir fry until they are soft and slightly brown. Add the coriander seeds and toss for 10 seconds. Be careful that they do not burn. Just 10 seconds is all that’s needed. Now add the green leafy vegetables and stir fry on a low heat for about one minute.

Add a couple of tablespoons of water to start a “sizzle” effect and put the lid on the wok. This will “steam fry” the greens preserving their colour, flavour and nutrients.

Steam fry for around 3-4 minutes, add the soy sauce or liquid aminos and cook for another 30 seconds tossing the ingredients together to mix the soy sauce into the juices of the greens, then take off the heat and add a squeeze of lemon and sprinkle with the sesame seeds.

Additional extras you may like to try

– Fresh chillies

– Crushed, dried chillies

– Onions

– Spring onions

– Seaweed

– Lemongrass

– Lime juice

– Top with any fresh seeds or nuts such as pumpkin seeds, sunflower seeds or cashew nuts

Article by Jo Rowkins dipNT MBANT, nutritionist and founder of awakening health.


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