Quick Pickled Stir-Fry Greens

Quick Pickled Stir-fry Greens

with bean or potato salad

Spring is a vibrant time of year, and ‘Stir-Fry Greens’ are just that. Punchy, zingy and full of character, destined for more than adding to a stir-fry, as delicious as this is!
Soft leaves such as these can be very strong raw, largely from those in the mustard family. Cooking mellows the punchy spice and bitterness, allowing the natural sugars to come forward. Marinading in an acid will break down the leaves in a similar way to heat. Adding a little sweetness helps it all along the way.

This quick pickle leaves the greens full of flavour and softer in texture, perfect for adding to a potato or bean salad, or even blitzing to make a salsa. All of which are perfect complements to a BBQ.

Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour

Ingredients:
Vinegar of your choice
Honey
Oil
Sea salt flakes and fresh ground black pepper
1 bag SLF Stir-fry greens
1 stem of fresh garlic

1. A good salad dressing is made in the salad bowl, so begin by adding a generous double shot of vinegar to a large bowl. The add a dessert spoon of honey, a small dash of oil and plenty of seasoning. Mix well so the honey dissolves.

2. Finely slice the garlic stem and leaves, then mix with the dressing.

3. Tear or cut the stir-fry greens into bite sized chunks, shredding any thick stems, and mix with the garlic and dressing.

4. Leave to pickle for at least 40 minutes or up to an hour.

5. Mix with either butterbeans or cooked potatoes while still warm and enjoy.


Serve with a sunny BBQ or picnic.

Chef Notes:
1. Mixing the pickled greens with the potatoes or beans while they are still warm allows the vinegar to soak in and deepen the flavour.
2. Add any harder herbs at the beginning, but add softer herbs such as coriander or parsley once the salad is cool.