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Spiced spring greens

Spring greens are very healthy - perfect for revitalizing our immune systems. These spiced spring greens are made with Moroccan Ras el Hanout spice mixture, making it delicious and zingy. It is ready within 15 minutes and it's an ideal side dish for grilled/roasted lamb or chicken.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spring greens
  • 1 tsp Ras el Hanout spice mixture
  • 3 knobs of butter or dairy free margarine
  • 1 clove garlic minced
  • 50 g pine nuts

Method
 

  1. Thinly slice the cabbage leaves, then rinse.
  2. Put them in a lidded pan, then add the butter and braise for 5 minutes.
  3. Add the spice mixture and the garlic into it. Stir through, then add a drop of water and simmer for 8- 10 minutes, until tender.
  4. Meanwhile, fry the pine nuts in a non-stick frying pan (no oil needed). Set aside.
  5. When the cabbage is tender, turn off the heat, season with salt and pepper and serve with the toasted pine nuts sprinkled on the top.