Trying to come up with a way to use up the rest of the spring greens from Saturday, I found a Sri Lankan recipe for 'spring onions and greens with coconut milk' from High Fearnley-Whittingstall in Saturday's Guardian magazine. I used coconut cream instead of milk simply because it comes in a smaller carton and I didn't want to open a whole tin of coconut milk just for a splodge.
2 cloves garlic - sliced
bundle spring onions trimmed, left in big chunks
150g spring greens - shredded
1tsp curry powder
c.150ml coconut cream
Gently sweat the garlic in some groundnut oil for a couple of minutes in a large pan. Add the spring onions and fry for a couple of minutes, then add the greens and stir until they're wilted. Then stir in the curry powder and add the coconut cream and simmer for five minutes.
As the greens didn't seem quite substantial enough on their own and I wanted to stick with the healthy, veggie theme, I made up a bit of dahl to go with them using a favourite Keith Floyd recipe (from Floyd's India):
100g red lentils (rinsed and soaked in cold water for an hour)
1/2 tsp turmeric
1 tsp cumin seeds
a red onion, finely chopped
one garlic clove, crushed
grated ginger (about equal to the garlic)
1/2 tsp chilli powder
1/2 tin tomatoes
Cook the lentils with the turmeric and some salt in just enough water to cover until they've absorbed most of the water. Heat some vegetable oil in a frying pan, add the cumin seeds and then the onions and fry for a few minutes. Stir in the ginger and garlic with the chilli powder, then add the tomatoes and mix together. Finally add the lentils, mix it all together and simmer gently until you're ready to serve.
With some simple basmati rice, the whole thing made a really tasty, substantial meal. The greens had a lovely subtle creamy flavour, although they were perhaps a bit crunchier than I'd like and I wonder if shredding them a bit more finely would have been better.
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