Riverford Wicked Leeks
Coconut greens recipe image

Print Coconut greens

Quick and healthy, this is a great way add further interest to green veg. It's a very easy dinner eaten with just with steamed rice, or with an addition of grilled fish or chicken. The beans and peas could also be substituted with kale or spinach.


  • 200g French beans, trimmed
  • 200g sugar snap peas, trimmed
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • Zest of 1 lemon, finely chopped
  • 1 tsp paprika
  • 125ml coconut milk
  • 2 tbsp fish sauce
  • 1 tsp muscovado sugar


  1. Blanch the beans and peas in boiling salted water for 2 minutes or until they turn bright green. Drain and rinse under running cold water. Set aside.
  2. In a wok or a large frying pan heat the olive oil over a medium to high heat and add the garlic, lemon zest and paprika. Stir-fry for 1 minute before adding the coconut milk, 125ml water, fish sauce and muscovado sugar.
  3. Reduce the heat and simmer for 5 minutes, stirring to make sure the sugar dissolves. Add the beans and peas and cook for a further minute. Spoon into a serving bowl.
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