Summer greens with coconut and nigella seeds

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Prep: 10m
Cook: 5m
Serves: 2

A simple subcontinent side. Perfect with a curry or dahl.

Method

Strip the leaves from the stalks and wash them. Roll them together and slice them into very fine shreds. Heat the oil in a deep pan, add the greens, coconut, nigella seeds and a pinch of salt.
Cook on a medium heat for 5 minutes until wilted and tender, add a dash of water if they start to dry out. Add more salt and pepper to taste.

Recipe: Riverford

Ingredients

All to be sourced organic where possible

250g spring or summer greens
1 tbsp coconut or plain oil
2 tbsp desiccated coconut
1 tsp nigella (black onion seeds)