Pan-Fried Greens With Pine Nuts
Crunchy green vegetables with a nutty twist make a quick side dish
Cooking Time 15 minutes
- 1 pack of green beans
- 1 tbsp oil
- 10 stalks of tenderstem broccoli
- 1 courgette thinly sliced
- 1 leek chopped
- 2 cups spinach leaves
- 2 cups kale
- 1/4 cup pine nuts
- 1/4 tsp ground nutmeg
- 1/4 tsp black pepper
Par boil the green beans for 5-10 minutes until they are al dente. Drain and set aside.
Heat up the oil in a wok. Add the broccoli stems, the courgette and the leek. Allow to soften, stirring every couple of minutes.
After around 5 minutes, add the pine nuts and let them toast in the pan slightly before adding the spinach and the kale. Cover with a lid and leave to cook for a further 2 minutes and they are ready to serve.