Categories: January

Ingredients

• 400g spring greens or cabbage
• sunflower or vegetable oil, for deep frying
• 50g salted roast cashew nuts
• 1/2 tsp salt
• 1/2 tsp caster sugar

Directions

1. Remove and discard the entire stalk from the greens or cabbage leaves. Roll the leaves into cigar shapes and shred them as finely as possible. Wash and dry really thoroughly on kitchen paper.

2. Fill a wok one-quarter full with oil and heat until very hot – a piece of cabbage should fizz healthily on contact. Add the cabbage in 6 batches and fry for 30 seconds to 1 minute until they go deep green. Don’t overcrowd the oil as it’ll really froth up when the cabbage is added.

3. As soon as the leaves are cooked, remove them with a slotted spoon and drain on kitchen paper, spaced apart, until totally cooled.

4. Crush the nuts finely with a pestle and mortar. Toss the leaves in the salt and sugar. Garnish with nuts to serve.

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