spring greens with coconut and chilli
rating:
this recipe came in our Riverford veg box. We actually made it with some purple sprouting broccoli, and we hurled in a finely chopped lemon grass, and had it with rice, and it was utterly lovely.
1 bunch spring greens
3 cloves garlic, crushed with a little salt
2 dried chillis, chopped
1 dessertspoon sunflower oil
400ml coconut milk
juice of 1/2 lemon
wash the greens, and slice thinly, then blanch in boiling water for 2 minutes. Remove, drain and squeeze out the excess water.
heat oil in a pan, then fry garlic and chillis over a low heat for a minute, untill just cooked. Add coconut milk, and reduce for ten minutes over a high heat.
add greens, and cook for about 10 minutes until the coconut milk is just coating the greens. Finish with a squeeze of lemon.
