This is a fabulous and highly alkalising recipe using delicious spring greens and chilli as the main ingredients.
Spring greens are one of these vegetables which are often left out in the kitchen, as a lot of us do not really know what to do with them. This is a real shame as they are packed with nutrients, are highly alkalising and are very versatile vegetables to cook with. You can steam, fry or even mash them.
They are nutritious and particularly rich in folic acid, Vitamin C and dietary fibre, which makes them very healthy and alkalising.
Red chillis also contain high amounts of Vitamin C and carotene and are very high in iron, magnesium and potassium.
This dish has got a lovely crunchy texture and the chilli gives it that slight kick.
You can either eat this as a side dish or serve it together with brown basmati rice as a light main dish.
Chilli Spring Greens
Serves 2 as a main dish
Serves 4 as a side dish
500g Spring greens leaves, finely chopped
2 tbs grapeseed or rapeseed oil
6 tbs water or yeast-free vegetable stock
1-2 garlic cloves, finely chopped
1 large or 2 medium onions, thinly sliced
1 fresh red chilli, seeded and finely sliced
Juice of 1 fresh lemon
Himalayan Crystal Salt or celtic sea salt
Freshly ground black pepper
Optional: Brown basmati rice, cooked as per instructions
Cook the spring greens in the stock or water in a large frying pan over medium heat, covered, for about 10 minutes.
In another frying pan, heat the oil over a medium heat and gently fry the onion, garlic and chilli for about 3-4 minutes.
Add these to the spring greens, then cover and steam for about 10 minutes. Season to taste with salt and pepper, add the lemon juice and serve.
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