Bengali Chilli Greens With Coconut Cream And Mustard Seeds

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons ghee
• 1 onion, sliced
• salt & freshly ground black pepper
• 1 tablespoon black mustard seeds
• 1 -2 green chili, deseeded and finely chopped
• 600 g shredded greens (such as spring greens, savoy cabbage, cale)
• 200 ml coconut cream

Recipe

• 1 heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm.
• 2 heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt.
• 3 add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot.
• 4 serve the greens topped with the caramelised onions.