Shredded leafy greens with turmeric, mustard seed and coconut shavings
1/2 - 1 tbsp oil
1 tsp black mustard seeds
Handful of curry leaves
1 tsp turmeric
Pinch of salt
1 bunch leafy vegetables – chinese broccoli, kale, beetroot leaves for e.g.
1 green chilli, finely chopped
1 cup grated fresh coconut or dessicated coconut
Heat a little oil in a wok or large frying pan
Add the mustard seeds and curry leaves
When mustard seeds start to pop, add the spices and green chilli and stir to keep the curry leaves from burning
Working quickly, add the shredded leaves and keep stirring
When the leaves begin to soften and change colour, add the coconut and stir for another 1–2 minutes
Remove from the heat and enjoy!