Riverford Wicked Leeks
Spring greens with coconut and chilli recipe image

Print Spring greens with coconut and chilli

In Samoa, one of the national dishes is palusami, which consists of a foil-wrapped parcel of young taro leaves, coconut cream and garlic placed in a stone oven and cooked slowly for several hours. We have emulated this using spring greens, which do look a bit like taro leaves. It is quite a rich dish and makes a lovely accompaniment to spicy grilled chicken or fish. It would also work using spinach.


  • 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


  1. Blanch the greens in boiling water for 2 minutes, then drain, refresh in cold water and squeeze out the excess. Set aside.
  2. Heat the sunflower oil in a pan, add the garlic and chillies and fry over a low heat for a minute or so.
  3. Add the coconut milk and simmer over a high heat for 10 minutes, until reduced by about half.
  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.
  5. Finish with the lemon juice.
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