[New shoot]

If you are growing Chinese Greens as a catch crop this is a good one and very cheap to make

Lionhead Pork Meatball Casserole

450 g Chinese Greens (original recipe says Chinese Leaves but anything works)
175 g canned water chestnuts - chopped up (but just need veg for crunch - sweetcorn cut off the cob works well)
450 g fatty miced pork (easiest way to get this is to foodprocess rindless belly pork)
1 egg white
4 tablespoons cold water
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 & 1/2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon ground black pepper
Cornflour for dusting and maybe a spoonful in the meatball mix if too wet
Veg oil for stir frying
4 cloves garlic peeled and finely chopped
450 ml stock

Cut the Chinese greens into strips about 5cm wide

Mix waterchestnuts, pork, egg white, water, soy sauces, sugar, salt & pepper together. Add a spoonful of cornflour if you need and form into 6 to 8 meatballs depending on how big you want them. Roll in cornflour & tap off excess

Fry the meatballs in a little oil - they need to be browned quite slowly

Clean out the pan and add a bit more oil. Stir fry the garlic for a few seconds, then add the greens and stir fry for about 1/2 minute. Add stock and cook until leaves soften - about 2 mins

Transfer greens to a casserole & put meatballs on top. Bring up to simmer, cover and either cook on stove on very low heat or put in moderate oven. Either way needs to cook for an hour and a half.

Serve over rice - yum