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Winter Greens Stir Fry in Tomato Rosemary Sauce

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Kale, shredded (1 cup)

  • Baby Spinach (1/2 cup)

  • Pok Choi, thinly sliced (2 pcs)

  • Portobello, diced ( 1pc)

  • Garlic, chopped (2 cloves)

  • Tomato Rosemary Sauce (3-4 tbsp)

  • Salt, to taste

  • Black Pepper, to taste

  • Coconut Oil (1-2tbsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat 1 tbsp of coconut oil on a deep skillet and start frying the garlic till it turns to get tender. Then add the portobello cubes and cook till they start to get tender.

  2. Add the pok choi and continue to cook further till it starts to get tender adding salt and pepper to taste. Continue cooking and add the baby spinach and kale and cook till they start shrivelling.

  3. Finally add the tomato rosemary sauce and cook for a further minute till well mixed together.

  4. Plate and serve!

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