500g shredded greens, such as kale, Brussels sprouts, or any other
juice 1 lemon
½ tsp ground coriander
small bunch coriander, roughly chopped
2 tbsp unsweetened desiccated coconut
Why not try...
Cooking down shredded cabbage or greens
with a large pinch of sugar and a splash of white
wine vinegar, for a quick sweet-and-sour, lightly
pickled side dish.
Heat the oil in a large non-stick pan or wok,
sizzle the cumin and mustard seeds for 1 min,
then add the chilli, ginger and turmeric. Fry
until aromatic, then add the greens, a pinch
of salt, a splash of water and the peas.
Cover the pan and cook for 4-5 mins until the greens
have wilted. Add the lemon juice, ground
coriander, half the fresh coriander and half
the desiccated coconut, then toss everything
together. Pile into a serving dish and scatter
with the rest of the coconut and coriander.