I often just don’t know what to do with summer greens as they are generally great pairing meat based or meat free roast type of dishes but in summer I don’t want to eat that. I summer I like light and easy to prepare dishes, that are enjoyable just by themselves and certainly don’t want to spend hours in the kitchen.
So since I’ve got the greens from Riverford, I thought I’d check in their recipe library if there’s anything I like. And luckily I found a base recipe and I tweaked it a little bit so I can use what I have at home – I normally just search for a substitute online and try that. I kind of used to it now as I often search for milk and egg substitutes for recipes I want to “veganise”.
This coconutty summer greens recipe… it’s a really lovely combination of flavours mixing the fine bitterness of the greens with the sweet coconut and the silky coconut oil. It’s a straightforward, simple recipe too: just steam the greens and toss them with the coconut oil, toasted coconut flakes and toasted sesame seeds in a wok pan. That’s it – super simple.
Lovely on its own, with curries, roasted vegetables, lots of serving options.
Not sure what to do with summer greens and craving a bit of a twist? This recipe is simple yet flavoursome, a perfect side dish.
- 1 large head of summer green chopped into 1-2cm strips
- 1 tbsp coconut oil
- 1 handful toasted coconut
- 1 tsp toasted sesame seeds
Wash the leaves after separating them from the step. Chop them up into 1-2cm wide strips and steam them over boiling water until they are al dente.
Drain them and pop them over to a wok pan with a table spoon of melted coconut oil.
Simmer them for 5-10 minutes depending how soft you like your veg. Add the toasted coconut and sesame seeds and serve it.
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