Stranger Foods

Photograph of Coconut-braised spring greens.

CaribbeanCoconut-braised spring greens

Serves 2 | Prep 10 mins | Cook 20 mins

This recipe was inspired by one for collard greens, popular in the Caribbean and America's Deep South. Use tamari rather than soy, if required for gluten-free.

Source: www.sainsburysmagazine.co.uk

Ingredients

Metric

Imperial

x0.5

300-350 g spring greens
2 tbsp coconut oil
2 cloves garlic, thinly sliced
25 g root ginger, grated
½ onion, finely chopped
1 tsp ground turmeric
1x 250 ml carton coconut cream
1 tbsp tamari or dark soy sauce

To serve

150 g basmati rice, rinsed (white or brown)
pinch of chilli flakes
15 g pistachio kernels, roughly chopped

Instructions

°C

°F

Show amounts inline

Cook the rice following pack instructions. Wash the greens, cut off the woody base and slice across the leaves into 2 cm-thick ribbons.
Heat the coconut oil in a lidded sauté pan over a medium heat. Add the garlic and ginger and cook for to make a fragrant coconut oil. Stir in the onion and gently cook until soft and golden, then stir in the turmeric, coconut cream and tamari or soy sauce. Bring up to a simmer.
Add the sliced greens and cover with a lid. Leave for , stir, then re-cover and cook for a further . Once the greens are nicely wilted, remove the lid and simmer for a final .
Season to taste with salt and pepper. Scatter over the chilli flakes and pistachios and serve the greens and sauce on a bed of rice.

Nutrition

Per Serving	% Daily Value
Calories 776 kcal	38.8%
Total Fat 43 g	55.1%
Saturated Fat 32 g	160.0%
Carbohydrates 77 g	28.0%
Dietary Fibre 8 g	28.6%
Sugars 7 g	14.0%
Protein 17 g	34.0%
Sodium 1.4 g	60.9%

Similar recipes

Prawn jambalaya Photograph of Coconut curry fish soup.

Coconut curry fish soup Photograph of Sausage & prawn jambalaya.

Sausage & prawn jambalaya Photograph of Chicken, ginger & green bean hotpot.

Chicken, ginger & green bean hotpot