Ingredients
- 1 T oil
- 1 t cumin seed
- ½ t mustard seed
- 2cm piece fresh ginger, grated
- 500g greens (kale, cabbage, spring onions, asparagus...)
- 1c frozen peas (or fresh, in season)
- 1T fish sauce (or, ½ t salt and 1T water)
- juice from a lemon
- ¼ c mint or coriander
- Roast coconut
Spiced Greens
Method
- Heat a large fry pan then add the oil and immediately add the cumin and mustard seeds
- Let them fry for a minute
- Then add the ginger and fry for another 30 seconds
- Add the greens, salt or fish sauce, water and peas
- Cover with your biggest lid then cook for about 5 minutes until the greens look cooked
- Add the lemon juice and herbs
- Top with some roast coconut
- (I use this on salads and all sorts; roast it in a dry pot over a medium heat stirring it constantly for 5~7 minutes, store in an airtight jar in the fridge)
Comments
Thanks to Janefield Paeonies and Hydroponics for providing the ingredients used in the cooking demonstration at the Otago Farmers Market
If you would like to download a printable version of this recipe, please click here
