Spring greens, fennel & apples

Spring greens, fennel & apples

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(0 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 6
A healthy, versatile side dish, fit for any dinner table - these fresh, crisp flavours will go with roast meat or fish

Nutrition and extra info

  • Vegetarian
  • Vegan
  • Healthy

Nutrition: per serving

  • kcal102
  • fat5g
  • saturates1g
  • carbs9g
  • sugars7g
  • fibre8g
  • protein4g
  • salt0.1g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large head spring greens, finely shredded
    Spring greens

    Spring greens

    sp-ring gr-eens

    Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

  • 1 fennel bulb, finely sliced (reserve the fronds)
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 green apple, finely sliced or cut into matchsticks
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat the oil in a wok or a large pan. Add the spring greens, fennel and apples, season and stir-fry for 2-3 mins to wilt the veg. Add the lemon juice and cook for 1 min more until everything is cooked but still has a nice bite. Sprinkle with the reserved fronds and serve straight away.

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