Stir-fried greens with lemon and Parmesan
A super quick side dish with bright green crispy seasonal veg, seasoned with lemon and Parmesan cheese. To make it a light meal, serve with an egg and toasted whole-grain bread.
Ingredients
- 1 tbsp olive oil non-stick olive oil spray works well too
- 1 leek finely sliced
- 2 -3 spring onions sliced
- 2 garlic cloves minced or finely diced
- 10 asparagus spears or sub with green beans, sugar-snap peas, mangetout or baby broccoli
- 150 - 200 g kale stems removed and leaves roughly chopped
- 1 lemon or lime juiced
- salt and pepper to taste
- 1 tbsp finely grated Parmesan cheese
Instructions
- Using a large non-stick frying pan, fry the leeks, spring onions and garlic until tender, about 2 - 3 minutes. You can decide whether you prefer olive oil or non-stick spray.
- Chop the rougher ends off the asparagus, dice them, and then add them to the pan and cook for another 2 minutes.
- Add the rest of the asparagus spears (keep them whole) and stir-fry for a minute or so. You want them to soften slightly but stay crisp. If not using asparagus, add your veg of choice and cook until just tender.
- Remove the whole asparagus spears (or your substitute veg) from the pan and set aside.
- Add the roughly chopped kale along with a splash of water, and cook until bright green and slightly wilted.
- Turn off the heat, add the lemon juice, then season to perfection with salt and pepper
- Add the asparagus spears (or your veg of choice), and garnish with Parmesan cheese. Serve and enjoy!
Notes
Nutritional info per serving (1/4 of the recipe): 96 kcal; 4.5g fat; 11.7g carbs; 4.6g protein.