Coconut-braised spring greens

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.

Ingredients

Instructions

1. Cook the rice following pack instructions. Wash the greens, cut off the woody base and slice across the leaves into 2 cm-thick ribbons.
2. Heat the coconut oil in a lidded sauté pan over a medium heat. Add the garlic and ginger and cook for
   2 minutes 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.
3. Add the sliced greens and cover with a lid. Leave for
   2-3 minutes, stir, then re-cover and cook for a further
   2-3 minutes. Once the greens are nicely wilted, remove the lid and simmer for a final
   2 minutes.
4. 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