Spicy Kale & Spinach with Pine Nuts

A tasty, and healthy side dish or use as a filling in a cold wholgrain/rye wrap for lunch.


2 Tbsp Olive oil

1/2 bunch Kale - de-stemmed and roughly chopped

1/2 bunch Spinach, de-stemmed and roughly chopped (Silverbeet can also be used)

100g Pine Nuts

3 garlic cloves, chopped

1/2 tsp cumin seeds

1 Tbsp fenugreek seeds

1/2 tsp coriander seed (ground)

1/2 tsp chilli flakes

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Heat oil in large fry pan over medium heat.  Add pine nuts, stirring constantly until nicely  golden in colour. Add chilli, cumin seeds, coriander, garlic and fenugreek and continue to cook for a few more minutes until the pine nuts have toasted and the garlic is golden.  Slowly add chopped Spinach and Kale, cook and stir often until all the leaves have wilted.


Serves 4 - 6

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