A lovely simple dish, very quick to prepare. We always have it with basmati rice.
A bunch of spring greens, sliced thinly – I take the big stalks out too, but it’s up to you
1 tin of coconut milk
1 or 2 dried chillis, depending on your palate – seeds removed ditto, chopped
[some] cloves of garlic – we generally go for Lot – finely chopped
juice of half a lemon
a sprinkle of salt
vegetable or sunflower oil
Blance the spring greens in boiling water for a couple of minutes, then put in a colander, run some cold water over them, and squeeze the water out. Set aside.
Put some oil in the wok, heat it, and add garlic and chilli. Fry until cooked – 3 minutes, maybe? depending on how hot your hob is (how alliterative!).
Add the coconut milk, and boil fairly fiercely for about 10 minutes, so that it reduces down.
Add the spring greens, the salt and the juice of the half lemon, and boil ferociously some more until it’s the consistency you fancy – we like a bit of coconuty sauce to put on the rice, but the original recipe I have says to boil it all away. Still, what are recipes for if not to adapt for your own preferences?