Caveman on Tour – Lebanese Greens

And again I find myself cooking at someone else’s house. Over in the UK for a week for 2 reasons – first, I rode 77 miles for the Kilo To Go Flat Out On The Fens cycle ride. I have managed to raise just over £650 £1000 for Cancer Research UK which I’m very pleased with. I’m also very pleased to say I completed the cycle ride (albeit slowly) and have suffered no ill effects except for a bit of sunburn. (Yes, in England!)

The second reason I’m over here is because tonight (Friday, 22nd of June), my band Viki Vortex and the Cumshots are opening the Brighton Breakout International Pop Punk Festival. How ’bout that – a cycle ride and a punk gig, what a combination.

Anyway. You’re here for recipes. So on the Tuesday after my ride, I was craving veg. (I know, right??) And in the broken fridge was some leftovers from the stir fry I made the night before. Lunch was this strange Lebanese Greens and Bacon – everything is better with bacon.

Print Recipe

Caveman on Tour – Lebanese Greens

Courses: All Recipes, Sides Recipe Keys: Dairy Free Gluten Free Low Carb

Servings: 2

Ingredients

Servings

• 200 grams pack of pre-cut 'greens' (Looks like bak choy or whatever, you could use any green leafy veg really!)
• 2 chopped red onions
• 1 yellow bell pepper
• 15 button mushrooms, sliced
• 6 slices of British back bacon (or regular 'proper' bacon)
• 2 handfuls of bean sprouts
• 2 tablespoons Lebanese 7 spice mix (Equal parts of allspice, black pepper, cinnamon, ground cloves, nutmeg, fenugreek)

Instructions

1. Chop up the bacon and cook it up in a wok or frying pan. Sprinkle the 7 spice over the bacon while it's cooking.

2. Add the chopped onion and pepper. Cook up for a bit. Add the chopped mushrooms. Then toss in the greens and bean sprouts and cover the pan to let it steam cook for about 5 or 10 minutes. Stirring occasionally.

3. Add a bit more spice at the end, just for good measure. Serve up!