Shredded leafy greens with turmeric, mustard seed and coconut shavings

Ingredients:

• 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

Method:

• 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!