In Recipes

Eating your greens has never been so easy, and delicious. Choose seasonal and watch the family finish everything on their plate, seconds included. 

Serves 6


1 onion, roughly chopped

4 leeks, washed well

1/2 cabbage

1 cup mange tout

4 cups kale

¼ cup sliced almonds, toasted

For the dressing:

¼ cup extra virgin olive oil

2 tablespoons almond butter

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

½ lemon, juiced

2 teaspoons honey

salt and pepper


Slice the leeks, roughly shred the cabbage and half the mange tout.

Heat a large deep frying pan to medium, add a little olive oil and fry the onion and leeks lightly until softened. Then add the cabbage and fry for 2 minutes until softened and lastly add the kale and mange tout and cook for another 2 minutes until wilted. Remove from the heat and place in a large serving dish. Serve immediately with balsamic dressing and sliced almonds.

To make the dressing, whisk all the ingredients together or place in a jar and shake well. Season to taste.

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