Don't try this with spinach

Haven't done a recipe in a while so here's a particularly January-friendly one. If you've been trying to be good and reverse the damage of December then kale or greens might have featured heavily in your diet recently and you might be dreading the sight of the things by now. This is a really nice way to make the best of them: Warm salad of potato and winter greens.

You will need:
About 200g of small, cooked new potatoes cut into bite-sized pieces
A red pepper, de-seeded and chopped into thick strips
2 large handfuls of greens rinsed & shredded into thick ribbons. I used one handful of kale and one of sprout tops.
Olive oil for frying and dressing
Lemon juice
1 tsp of ground cumin

Heat a large wok to its hottest. Meanwhile liberally dress the potato pieces with olive oil, salt and the ground cumin.

Stir fry the potato pieces, moving all the time, until they're nicely coloured. You probably won't be able to get them to go crispy and they won't stay crispy so don't worry.

Once the potato has some colour add the pepper and continue to stir-fry.

Once the potato and pepper both have a nice range of colour - some black bits on the pepper skin, some brown bits on the potato, reduce the temperature and then add the greens. Add more oil if things start to stick and stir-fry at a lower temperature until the greens are cooked but still have plenty of bite.

When you're happy everything's cooked the way you'd like add a large squeeze of lemon juice and check the salt. Just before serving add a generous dressing of olive oil. Carry on fiddling with salt, oil and lemon juice until you're happy with the flavour.

Makes a great side dish for fish but also a lovely main topped with an egg. Any greens will do including cabbage, spring & winter greens, chard etc. Don't try this with spinach unless you want to wring it out and start all over again half way through.