Baby leaf greens & new potato stir fry

Name: Baby leaf greens & new potato stir fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 500 g baby new potatoes, halved; 500 g Waitrose Baby Leaf Greens, thick stalks removed and leaves shredded; 2 tbsp olive oil; 2 red onions, thinly sliced; 100 g feta, crumbled; 3 tbsp green basil pesto(approx. 2–3 tbsp)

Keen to turn spring greens into something new and exciting? This dish using baby leaf greens is packed with flavour and goodness. The red onions start to caramelise, creating a beautifully sweet foil to tangy feta and nutty pesto.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

500g baby new potatoes, halved
500g Waitrose Baby Leaf Greens, thick stalks removed and leaves shredded
2 tbsp olive oil
2 red onions, thinly sliced
100g feta, crumbled
3 tbsp green basil pesto(approx. 2–3 tbsp)

Add the potatoes to a large pan of boiling water and simmer for 10–12 minutes until tender. Meanwhile, bring a full kettle of water to the boil. Place the shredded greens in a colander in the sink and pour over the boiling water. Set aside. Drain the potatoes and leave to steam dry for a couple of minutes.
In a wok or large frying pan, heat the olive oil over a medium heat. Add the red onions and fry for 2–3 minutes until just beginning to soften, then add the potatoes. Cook for a further 6–7 minutes, stirring, until beginning to turn golden and caramelised.
Add the greens to the pan for about 2–3 minutes, stirring until warmed through. Serve each portion topped with feta and pesto.

Typical values per serving when made using specific products in recipe