IN THE KITCHEN:
Wash the greens and trim any stalks. If using broccoli, slice in half for slimmer pieces.
ON THE BARBEQUE:
Prepare the barbeque for wok cooking, with the baffle set in it’s down position (approximately 400°C).
Put a wok on the grill and add a good glug of olive oil, chilli and garlic. Stir fry for about 30 seconds.
Add the greens and spring onions. Stir-fry and toss around in the pan for about 4-5 minutes until tender. Keep some water to hand and add a splash or two to the wok if the veg are catching and turning too golden before becoming tender. Adding some water will create steam and bring the temperature down in the pan.
Season with salt and pepper and serve straight away.