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

Stir-fried gingery sprout tops

1 Brussels sprout top (remove toughest outer leaves and chop)
1 leek (sliced into rings)
1 clove of garlic (crushed and chopped)
1 inch of ginger
1 small chilli or 1/2 tsp of dried chilli flakes

You can also add 75g of brussels sprouts (or kale) to stretch this a bit further.

Heat some olive or vegetable oil in a large frying pan (about a tablespoon) and then gently fry the leeks. When they are starting to go soft add the ginger and garlic, stir and add the sliced Brussels sprout leaves and the halved Brussels sprouts or cabbage if using. Gently fry them; you want to cook the greens so they are al-dente. Basically keep stirring until they are slightly browned but cooked. If the greens start to stick to the bottom add a few drops of water. Now add the chilli and stir it in. Check the taste and add some salt and lots of black pepper if needed.

Categories:  Recipes

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