Bengali Chilli Greens With Coconut Cream and Mustard Seeds

Ingredients

• 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

Instructions

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.