Curried Spring Greens

Spring greens curried

Springs greens are very closely related to kale, crunchy and sweet and yet so humble….. one of the tastiest brassicas available and cheaper than kale and very good value.  I never go past spring greens without popping some in my shopping trolley.  Spring greens are delicious steamed, stir fried, soup-ed or as in this case curried spring greens; cooked with tomatoes and spices, it will have you coming back for more! Don’t cut off all the stem unless very tough; just chop them fine as they are very sweet.


500 grams spring greens, wash and chop
1 medium onion, sliced
3 tablespoons oil
1 large tomato, chopped
1 tablespoons tomato puree
3 cloves garlic, chopped
1½ inch piece ginger, chopped
1½ teaspoon curry powder
½ teaspoon turmeric


  1. In a deep pan, fry onion in oil until golden
  2. Take pan off heat, add spices, salt, tomato, tomato puree and fry on low heat for a couple of minutes
  3. Cover and cook on low heat until tomato is softened, about 7-8 minutes will do the trick
  4. Add greens and 1 small cup water(about 100ml)
  5.  Cook covered on low heat for about 15-20 minutes – if you are left with too much liquid, uncover pan and dry off on medium heat stirring to ensure greens don’t stick to the pan
  6. Serve with rice or wrapped in a tortilla or chapati

One thought on “Curried Spring Greens

Leave a Reply

Your email address will not be published. Required fields are marked *