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Seasonal local food recipe No.275 – Spring greens with coconut and chilli
Posted on May 8th, 2015 No commentsThis 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
Preparation time: 15 minutes
Cooking time: 25 minutesIngredients
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 lemonMethod
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.Seasonal recipes camel community supported agriculture, Camel CSA, local food, riverford organic farms, seasonal food, spring greensLeave a reply