1 Bunch of greens from your box
(chard, spring greens or cavalo-nero). Stalks and leaves separated and chopped roughly.
Large glug of oil (coconut or olive)
1 tablespoon of black or yellow mustard seeds
1 onion sliced thinly (optional)
4 cloves of garlic chopped finely
Pinch of chilli flakes
Large pinch of cumin (optional)
Large pinch of salt
Large pinch of sugar
Ground black pepper to taste
Heat the oil in a large frying pan over a medium flame.
When hot, put in the mustard seeds.
As soon as the mustard seeds begin to pop, add sliced onions any green stalks and garlic.
Stir and allow to soften for a few minutes and take on a little colour
Add in the crushed chilli flakes and cumin and stir for a few seconds.
Put in the green leaves, salt, and sugar.
Stir to mix.
Turn the heat to medium-low.
Stir and cook the greens for 7-8 minutes until they have absorbed the flavour of the spices.
You want some bite here so remove from heat before the greens become too soft!
Add the black pepper, mix, and serve.
Great with steamed rice, a fried egg as part of a buddha bowl!
one take time but once you've got it, it's an easy one.