Riverford Wicked Leeks
Spring greens with garlic and soy sauce recipe image

Print Spring greens with garlic and soy sauce

Spring greens are tender, full of flavour and packed with vitamins – they almost taste of new life. This is a good, simple way to enjoy the best of their robust texture and zestiness. You may be tempted to add chilli, ginger or lemon, but try this first without.


  • 2-4 tbsp sunflower oil
  • 2 garlic cloves, lightly crushed with back of knife
  • 2 small bunches spring greens, sliced crossways into 1cm strips
  • Soy sauce


  1. Heat the oil over a high heat in a wok or a large, heavy-bottomed frying pan. Cook the garlic in the oil for about 20 seconds, adding the greens before the garlic browns.
  2. Cook for about 2 minutes, turning the greens constantly in the oil. Add 2 or 3 shakes of soy sauce, cook for a further 15 seconds and serve immediately.
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