Stir-fried greens with garlic and cumin

As the name suggests, you can use whatever greens are in season—kale, cabbage, beetroot greens and red chard all work well in the dish. Just remember to add the hard bits first and cook longer, then add the softer leaves last and remove from the heat as soon as they wilt.


Serves 4


  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 dried red chilli
  • 1 teaspoon cumin seeds
  • 150g broccoli or purple sprouting broccoli, cut into florets
  • 50g shelled peas, fresh or thawed (preferably petit pois)
  • 1 green chilli, finely chopped
  • 2.5 cm p8iece of fresh ginger, peeled and finely chopped
  • 1 teaspoon salt
  • 200g bok choy leaves, cut diagonally
  • 200g spinach leaves
  • ½ teaspoon Kadhai Masala
  • A pinch of sugar
  • 2 tablespoons salted butter
  • Juice of ½ lemon

Heat the oil in a heavy-based frying pan or wok to smoking point and add the garlic, dried red chilli and cumin seeds. When they crackle, add the broccoli florets and peas and stir-fry on a medium-high heat for 2-3 minutes, until the broccoli is tender. Stir the green chilli, ginger and salt, then add the bok choy and spinach and continue stir-frying on a medium-high heat until the spinach leaves wilt. Sprinkle with kadhai masala and sugar and add the butter and lemon juice, stirring until the butter melts.
Serve immediately.