Coconut braised spring greens

Coconut braised spring greens

Tags

Rice

Cook

Ingredients

  • 3 heads spring greens
  • 2 tbsp coconut oil
  • 2 garlic cloves, thinly sliced
  • 25g root ginger, grated
  • 1 onion, finely chopped
  • 1 tsp ground turmeric
  • 250ml coconut cream
  • 1 tbsp soy sauce
  • 150g rice
  • Pinch of chilli flakes
  • 15g pistachio kernels, chopped

Steps

  1. Clean and cook the rice in the rice cooker.
  2. Wash the greens, cut off the base and slice into 2cm-thick ribbons.
  3. Heat the coconut oil in the wok over medium.
  4. Add the garlic and ginger and cook until fragrant.
  5. Stir in the onion and gently cook until soft and golden.
  6. Then mix in the turmeric, coconut cream and soy sauce. Bring to a simmer.
  7. Add the greens and cover. Leave for 2 minutes, stir, then re-cover and cook for 2 minutes.
  8. Once the greens are nicely wilted, remove the lid and simmer for a final 2 minutes.
  9. Season to taste with salt and pepper.