Delicious, fresh spring greens with a chilli, ginger kick! The coconut oil gives a smooth, creamy texture and a good dose of essential, healthy fat.
Equipment
- Large Pan
- Blender
Ingredients
- 1 Diced Onion
- 1 Thumb of Fresh Ginger Finely Chopped
- 1 Red Chilli (de-seeded) Finely Chopped
- 300g of your Favourite Spring Greens
- 1.5 Litres Vegetable Stock
Method
- In a large heavy based pot warm the oil and add the onions, garlic, ginger and chilli and cook on a medium heat (without browning) for 5 minutes.
- Add the greens and water or stock and simmer, covered for about 15-20 minutes or until you can see the greens are almost cooked. Add the creamed coconut and cook for a further 5 minutes, stirring every now and then.
- Blend with a hand blender until smooth. Check seasoning.
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