Coconut greens

Name: Coconut greens
Total time: 1500 s
Yield: 2 people (side)
Cuisine: British
Ingredients: 1 large baking potato (or 2 small potatoes); 1 head spring greens; 1 tbsp sunflower oil; 1 tsp mustard seed; 1 tsp grated ginger; 1 tsp cumin; 1 tsp chilli powder; 1 tsp ground coriander; 1 tsp turmeric; Small bunch fresh coriander (or 2-3 cubes of frozen coriander); 2 tbsp lime juice; 2 tbsp desiccated coconut

Angela 🥗 @Angela

Spring greens, with a twist.

Angela 🥗 @Angela

Spring greens, with a twist.

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Ingredients

25 minutes

2 people (side)

1large baking potato (or 2 small potatoes)
1 headspring greens
1 tbspsunflower oil
1 tspmustard seed
1 tspgrated ginger
1 tspcumin
1 tspchilli powder
1 tspground coriander
1 tspturmeric
Small bunch fresh coriander (or 2-3 cubes of frozen coriander)
2 tbsplime juice
2 tbspdesiccated coconut

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Steps

25 minutes

1

Slice the potato, and boil for about 15 minutes, until tender (but not too soft). Meanwhile, prepare the greens - remove any thick stems, chop roughly and rinse in a colander. Once the potato is done, drain and set aside.
2

Heat the oil in a large frying pan. Add the mustard and ginger for a minute or so, then add the other spices and fry them for another minute or so. Now add the cooked potato and stir until it is well coated with the spice mixture. Next, add the spring greens and coriander. Finally, once the greens are wilted, add the lime juice and coconut. Stir fry for a couple more minutes and serve immediately - pictured here with seitan steak!