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  • Seasonal local food recipe No.275 – Spring greens with coconut and chilli

    Posted on May 8th, 2015 Janet No comments

    This is quite a rich dish and makes a lovely accompaniment to spicy grilled chicken or fish.  It can be found in the Riverford Organic Farms cookbook.

    Serves 4

    spring-greens-camelcsa-020611Preparation time: 15 minutes
    Cooking time: 25 minutes

    1 bunch of spring greens, thinly sliced
    1 dessertspoon sunflower oil
    3 garlic cloves, crushed to a paste with a pinch of salt
    2 dried chillies, chopped
    400 ml coconut milk
    juice of 1/2 lemon

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

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