This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used
Prep:10 mins
Serves 4
1 tbsp vegetable oil1 tsp cumin seed½ tsp mustard seed4 green chillies, finely choppedlarge piece of ginger, grated½ tsp turmeric500g shredded greens, such as kale, brussels sprouts, or any other 100g pea1 lemon, juiced½ tsp ground coriandersmall bunch of fresh coriander, roughly chopped2 tbsp unsweetened desiccated coconut
STEP 1Heat 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.STEP 2Cover 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.
