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. ---------------------------------------------------------------------------
Nutrition
Ingredients
