Summer greens with coconut and nigella seeds
- Prep: 10m
- Cook: 5m
- Serves: 2
A simple subcontinent side. Perfect with a curry or dahl.
Method
- Strip the leaves from the stalks and wash them. Roll them together and slice them into very fine shreds. Heat the oil in a deep pan, add the greens, coconut, nigella seeds and a pinch of salt.
- Cook on a medium heat for 5 minutes until wilted and tender, add a dash of water if they start to dry out. Add more salt and pepper to taste.
Recipe: Riverford
Ingredients
All to be sourced organic where possible
- 250g spring or summer greens
- 1 tbsp coconut or plain oil
- 2 tbsp desiccated coconut
- 1 tsp nigella (black onion seeds)