300g            Spring Greens, or Cabbage

3                   Leeks, washed and roughly chopped

2tbsp          Sunflower oil

3                    Cloves of Garlic

1tsp               Curry Powder

400ml         Coconut Milk

                      Salt and Pepper to taste

50g    Roasted Peanuts of Cashews

This is a really easy recipe, that is a slightly different way of cooking your Greens. You can use this recipe for all types of Brassica Greens such as Spring Greens, Cabbage or Kale.

Firstly, shred the greens into 1cm ribbons. Heat the oil in a large frying pan over a medium heat, and sweat the garlic for a couple minutes. Don’t let it burn! Add the leeks and cook for a few minutes, then add the curry powder and cook. Stir occasionally for another couple of minutes, until the leeks are tender. Add the Greens and cook down for a few minutes until wilted, but still have a bit of bite. Pour in the coconut milk and bring to the boil and little bubble for a minute or two. Season to taste and top with the roasted nuts once served. Great just with some steamed rice.