Recipe: Autumn leaf stir fry

Uses: garlic & chilli from store as well as various autumn leaves from the allotment.

This a S.E. Asian style stir fry.  I have used ruby chard, leaf beet, the outer leaves from sugarloaf chicory, kale and even blown brussel sprouts for this dish. Also you can throw in some green leaves from leeks.

The quantities you need vary according to what leaves you use. Beet, chard & chicory, which have a higher water content, reduce more than brassicas, so you need more of them.

If the leaves have substantial central veins & stems, like ruby chard and kale, cut them away with a sharp knife first and put to one side.

1.     In oil (I use peanut oil) fry some garlic, ginger & chilli. (The quantities can vary according to taste. For 2 people I use 1 deseeded chilli from the freezer, chopped, a thumb-sized piece of ginger, grated, and 3 or 4 large cloves of garlic, crushed.)

2.     After a while, turn the heat down and add the chopped veins & stems. Also the leek leaves, if using. Braise them in the spices until tender; this may take up to half an hour depending.

3.     Add the chopped autumn leaves and continue to cook slowly until they reduce and the water evaporates.

4.     Add a couple of tablespoons of soy sauce. Cook for a few more minutes. Adjust the seasoning to taste and serve.

      

       This dish works well as a side dish to, for example, a thai green curry.