Sauteed greens

Pair cooked greens alongside your favourite dish for a boost of nutrients and flavour.

4 cups leafy greens, such as bok choy, silverbeet, spinach or kale, chopped roughly
¼ cup water
3 garlic cloves, minced or sliced
2 tbsp lemon juice or balsamic vinegar

Optional:

Pour half of the water into a large pan over medium heat. When water starts to simmer, add the garlic and cook for about 1 minute until fragrant.
Add the greens and toss. Cook for about five minutes, stirring often. until wilted and bright green. Add splashes of water if the pan becomes dry.
Remove from heat, drizzle with lemon juice or balsamic vinegar and serve immediately.
Top with an optional sprinkle of dried cranberries, pine nuts or red chilli flakes (or a mixture of these).

You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
This tastes just as good as regular ice cream but is super healthy; I love it!
Best eaten immediately as sadly it does not freeze well once blended.
This is delicious served on wholemeal pancakes for breakfast!

Catherine Laurence