Chilli greens

Take your pick of greens served up in TV Masterchef Greg Wallace's healthy dish. You could use kale, Swiss chard, spinach or spring greens.


Serves 4

4 tbsp vegetable oil
3 cloves of garlic, crushed
5cm (2in) piece of ginger, peeled and grated
125g (4.5oz) chicken breast, skinned and very finely sliced to no more than 5mm (0.25in) thick
500g (1lb 2oz) greens, finely chopped
1 red chilli, finely shredded
3 tbsp oyster sauce
1 tbsp brown sugar
2 tsp cornflour mixed with 50ml (2fl oz) water
Salt & black pepper


Achieving the perfect results

  1. Heat the oil in a wok over a high heat. Add the garlic and ginger and fry for a minute; do not brown.
  2. Add the sliced chicken and cook, stirring all the time, for 2-4 minutes.
  3. Add the chopped greens, chilli, oyster sauce, sugar and cornflour and water mixture. Stir and add a further 1 tbsp of water.
  4. Fry until the greens are nearly cooked - about 5 minutes. Season and serve straight away.

This recipe is taken from Veg - The Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.

Get involved

The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.