A workers' cooperative growing food on London's edge in the Lea Valley

Spring Greens with Mustard Seeds:

Serves 2:

Finely shred 400g spring greens..

Heat 4 tbsp oil in a deep pan. Add 2tsp mustard seeds.

When they crackle add 1 chopped green chilli, a chopped 5mm square piece of fresh ginger and 10 curry leaves (optional).

Saute for 1 minute, mixing well. Add a large pinch of sugar and salt to taste.

Cook further until the leaves have wilted but still hold their shape and are a strong green colour.

Categories:  Recipes

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