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Tangy Greens

As part of a weeknight meal, this dish is perfect. It can be rustled up in a matter of minutes and you can use up any greens that you have left in the fridge.

Serves: 4, as a side | Suitable for vegetarians

Tangy Greens


  1. Heat the oil in a large frying pan or wok.

  2. Saute the greens till nearly cooked. For hardy greens like kale, add a splash of water after 1 minute to help it cook.

  3. Add the mango powder and garam masala, along with a splash of water. The water will help stop the spices burning.

  4. Saute for a further 2 minutes, mixing well, until the water has evaporated.

  5. Season with salt and serve.

Alternatively, you can pick up just the exact amount of spices you need in our pre-blended spice pack here