Prepare all the veg first then start cooking…
2 tablespoons rapeseed or olive oil
2 cloves of garlic
curly kale, stalks removed & shredded
a mixture of red/green/white cabbage, shredded
spinach, roughly chopped,
chard, roughly chopped
a little soy sauce & /or sesame oil
a handful of nuts/seeds – or rolled oats (optional)
Heat the oil in a wok. Add the onion & garlic and soften.
Add the vegetables: carrots, kale & cabbage first and once they have begun to cook add the spinach and chard. Put a lid on the wok as you stir fry. Add a little sesame oil, soy sauce or dried chilli as you wish.
In a separate pan, gently toast any nuts or seeds you have such as pine nuts, cashews and sesame. Do each nut separately to avoid burning and set aside. Alternatively you can toast some rolled oats in the same manner.
When the greens are cooked through serve topped with the toasted nuts/seeds/oats.