Wok-fried Asian Greens

20 - 30 mins

This side dish gives a tasty twist to greens like kale and chard.

Thumb-sized piece of ginger, peeled and grated
2 cloves of garlic, finely sliced
2 chillies, finely chopped (have more or less, depending on your preference!)
50ml soy sauce
2 tablespoons rice wine vinegar
Rainbow chard
Curly kale
To prepare the greens, wash thoroughly under the tap, strip the leaves from the chard, then shred the leaves and roughly chop the stalks. Remove any hard stalks from the kale.
Heat some olive oil in a wok or large frying pan, then add the chilli, garlic and ginger and fry until they become fragrant.
Add half the soy sauce, then throw in the greens. Stir quickly with a wooden spoon to coat in the aromatics, then add in the rest of the soy sauce and the rice wine vinegar.
Continue to stir fry until the leaves have wilted down and the flavours have infused.
Serve alongside your favourite stir fry with rice or noodles.