Spring greens with garlic, chilli and yogurt
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Tara Fisher
Spring greens with garlic, chilli and yogurt
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
200Kcal
Fat
18gr
Saturates
8gr
Carbs
3gr
Sugars
3gr
Fibre
4gr
Protein
4gr
Salt
0.3gr
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Sabrina Ghayour
Sabrina has written three bestselling books, including Persiana: Recipes From The Middle East & Beyond and Feasts. As a self-taught cook and food writer, she specialises in colourful dishes in a 'mezze' style, many of which she shares in her cookery classes and pop-up supper clubs.
See more of Sabrina Ghayour’s recipes
Ingredients
- 2 tsp coriander seeds
- 2 tsp mustard seeds
- ½-1 tsp crushed dried chilli flakes
- about 2 tbsp olive oil
- 3 fat garlic cloves, cloves bashed, peeled and thinly sliced
- 300g spring greens or sweetheart cabbage, ends trimmed, sliced into ribbons
- 50g butter, cut into cubes
- 4-5 tbsp Greek yogurt
Step by step
Get ahead
Prepare up to the end of step 3 a few hours ahead but leave the pan to cool before you add the spring greens.
- In a large pan preheated over a medium- high heat, dry toast the coriander seeds, mustard seeds and chilli flakes for about 1 minute or so until their perfume is released, but don’t let them burn.
- Drizzle half the oil into the pan, just enough to coat the base and add the garlic. Heat together for 30 seconds or so.
- Wash the greens and drain in a colander but don’t shake off too much water. Take half the greens and pack them into the pan, season that layer with a little salt and pepper, add a drizzle of oil and stir to mix. Add the rest of the greens, season again and then add another drizzle of oil.
- Cover with a lid and cook for 3-4 minutes without removing the lid but instead, holding the lid on firmly and shaking the pan to move the cabbage around and prevent it from sticking. This will enable the greens to fry and steam-cook at the same time.
- Remove the lid and stir the greens well, making sure the spices coat them thoroughly, then add the butter and stir to melt. Tip the greens into a serving dish and dollop the yogurt over the top. Finish with a little pepper before serving.
