Springtime Greens

A light, fresh and colourful salad with an Asian twist. These two recipes are lovely served together, or could be enjoyed as individual side dishes. Ready to be served warm in 5 minutes.



For the Spring Greens


INGREDIENTS

1 tablespoon olive oil

500g spring greens

4 tablespoons tamari


METHOD

Roughly chop the spring greens

Heat the oil in the pan and throw in the green until they begin to wilt

Add in the Tamari and continue stirring until soft


For Rainbow Greens


INGREDIENTS

1 tablespoon olive oil

200g rainbow chard

1 whole fennel

4 tablespoons apple cider vinegar


METHOD

Roughly chop the rainbow chard

Heat the oil in the wok or wide pan and throw in the rainbow chard and fennel until the chard wilts and the fennel begins to soften

Add in the apple cider vinegar and continue stirring until soft


Optional: serve topped with sesame seeds


© 2019  ELLIE CLARKE WELLBEING