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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.
We especially like our tangy greens with kale but you can make it with the greens of your choice!
Instructions: Heat 1 tsp of sunflower oil in a pan. Add 350g of roughly chopped greens such as kale, spinach or mangetout. Saute the greens until they are nearly cooked, periodically adding a splash of water to help with the cooking. Sprinkle in the powders and mix well, cooking for a further 1 minute. Season and serve.
Ingredients: Amchur powder (mango), Garam Masala
Shelf life & storage: Will last up to 6 months when stored in a cool, dark place.