using up: spring greens

This is a really simple and easy dish, and vegan to boot, which is always useful to have in your arsenal of recipes.

Put on some rice to cook – we had basmati, with a lemon quartered into it to give it a nice flavour.

Finely chop some garlic and a dried chilli, and fry them in some groundnut oil for a minute or so; I use a wok for this. Take a tin of coconut milk – I used about 2/3 of it for two of us – add it to the wok, and boil it vigorously for about ten minutes, to reduce it to a fairly gloopy texture.

While that’s going on, take a bunch of spring greens and shred them fairly finely – up to you whether you remove the stalks or not.  Blanch them in boiling water for a couple of minutes, then drain and press the water out. The greens want to go into the coconut gloop about five minutes before the end.