Quick spring greens

I like spring greens but they can be a bit rough especially compared to spinach. However, I found a recipe for quick collard greens which sounded great. I adapted it for spring greens and the result was very tasty. Hubby and kid had it with pork sausages and mash. I just gobbled it up with the mash.


  • 350g spring greens – this was around 3 bunches
  • Water to cover the greens
  • 2 tbs olive oil
  • 10g butter
  • 1 small onion diced finely
  • 2 garlic cloves sliced thinly
  • 1 tsp grated ginger
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • 1 tsp crushed red dried chillies
  • Salt and pepper to taste


  • Boil enough water to cover the greens – I used about 2 pints
  • Discard the mangy greens that are normally around the bunch.
  • For the remainder, pull each leaf off the bunch, wash it then remove each leaf and cut out the stem along the middle. Chop into 1 cm slices and put into the pan of water


  • Boil the greens for a few minutes until the leaves begin to wilt. Turn off the water. Scoop out a couple of ladles of the water and set aside as you will use again.
  • (I poured the rest of the water out to use to boil potatoes for mash)
  • In a large heavy based saucepan or frying pan pour in olive oil and butter. Once butter melts add in the ginger and greens.
  • Stir for a minute or so.
  • Add the garlic slices, cumin, cinnamon and a ladle or two of water.
  • Cook until the water evaporates. If cooking for children remove a portion now then add the chili, salt and pepper to taste to the remainder. Stir through and heat for a minute.
  • Serve with mash and sausages.

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