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

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

Preparation 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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