• 15 g unsalted butter
  • 1 clove garlic, thinly sliced
  • 1 chilli, deseeded and finely sliced
  • 400 g spring greens, leaves separated, washed and thickly sliced
  • 14 g fresh flat-leaf parsley, chopped, plus extra to garnish
  • 14 g fresh mint, chopped, plus extra to garnish


  1. 1

    Melt the butter in a large wok or frying pan. Add the garlic and chilli and cook, stirring, for 5 minutes until softened.

  2. 2

    Add the spring greens and herbs and stir-fry for 3-4 minutes until the greens are just tender. If the greens start to stick to the wok, just add a dash of water rather than extra butter – the steam will help them cook. Serve garnished with the extra fresh herbs.

Nutritional Details

Each serving provides
  • Energy 293kj 70kcal 4%
  • Fat 4.2g 6%
  • Saturates 1.9g 10%
  • Sugars 2.9g 3%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 251kj/60kcal

Each serving provides

3.5g carbohydrate 2.4g fibre 3.4g protein

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