Pork and spring greens

Special equipment • wok

ServeS 4

Ingredients:

1 tbsp olive oil

12oz (350g) leftover roast pork, coarsely shredded

4 garlic cloves, thinly sliced

2 heads of collard greens or other leafy greens, shredded

2 tsp onion seeds (optional)

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a wok over medium-high heat. When the oil is hot, add the pork. Cook for about 5 minutes, stirring and tossing it in the pan.

2 Add the garlic and the greens, and continue to stir-fry over medium-high heat for 1 minute, or until the greens have just wilted. Stir in the onion seeds, then season well with sea salt and ground pepper. Serve immediately with roast new potatoes as a side dish.

Cook’s Notes:

Choose your greens with the seasons use Savoy cabbage, Brussels sprouts, or kale in the winter, and the lighter delicate greens, such as spinach and chard, in the spring and summer.

Pork and spring greens