Real vegetarian food, served in an imaginary world...

Friday 28 February 2020


1tbsp olive oil
1tbsp mustard seeds
1 garlic clove, crushed
1tbsp grated ginger
200g spring greens

Remove the stalks, shred the spring greens and wash.
Heat the oil and pop the mustard seeds.
Add the garlic and ginger.
Tip in the greens and stir to coat.
Cook for about 5 minutes until tender.