Page title and description

Spring greens with coconut and chilli
Ingredients
- 1 bunch spring greens, thinly sliced
- 2 tsp sunflower oil
- 3 garlic cloves, crushed to a paste with a pinch of salt
- 2 dried chillies, chopped
- 400ml coconut milk
- juice of ½ lemon
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Blanch the greens in boiling water for 2 minutes, then drain, refresh in cold water and squeeze out the excess. Set aside. -
Step 2
Heat the sunflower oil in a pan, add the garlic and chillies and fry over a low heat for a minute or so. -
Step 3
Add the coconut milk and simmer over a high heat for 10 minutes, until reduced by about half. -
Step 4
Stir in the spring greens and cook over a medium heat for about 10 minutes, until the coconut milk is just coating the greens. -
Step 5
Finish with the lemon juice.