Asian Greens

Around 200g per portion. Flavoursome tender leaves that cook in seconds. Some leaves are spicy, although this disapears once cooked. Sauté in a lidded pan with a tiny bit of water, crushed garlic, fresh chilli, and oil or butter. Pop the stems in for a minute then throw in the leaves and allow wilt. Perfect for using in Asian ramen soup or chopped and added near the end of curries or pasta sauce. Also great in smoothies. Asian greens are high in anti-oxidants, calcium B2, zinc, selenium and folate