Coconut-braised spring greens
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Coconut-braised spring greens
Recipe by Liam Barker
‘This recipe was inspired by one for collard greens, popular in the Caribbean and America’s Deep South. Tough greens are slowly braised to keep their texture, and added spices mean this dish is perfect to eat when it’s cold outside,' says chef Liam Barker
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
776Kcal
Fat
43gr
Saturates
32gr
Carbs
77gr
Sugars
7gr
Fibre
8gr
Protein
17gr
Salt
1.4gr
Liam Barker
Liam Barker is a former fine dining chef, who now cooks the food of his Caribbean heritage at pop-ups in London and Stockholm
See more of Liam Barker’s recipes
Liam Barker
Liam Barker is a former fine dining chef, who now cooks the food of his Caribbean heritage at pop-ups in London and Stockholm
See more of Liam Barker’s recipes
Ingredients
- 1 x large head spring greens (300-350g)
- 2 tbsp coconut oil
- 2 garlic cloves, thinly sliced
- 25g root ginger, grated
- ½ onion, finely chopped
- 1 tsp ground turmeric
- 1 x 250ml carton coconut cream
- 1 tbsp tamari or dark soy sauce*
To serve
- 150g basmati rice (white or brown), rinsed
- pinch of chilli flakes
- 15g pistachio kernels, roughly chopped
Step by step
- Cook the rice following pack instructions. Wash the greens, cut off the woody base and slice across the leaves into 2cm-thick ribbons.
- Heat the coconut oil in a lidded sauté pan over a medium heat. Add the garlic and ginger and cook for 2 minutes to make a fragrant coconut oil. Stir in the onion and gently cook until soft and golden, then stir in the turmeric, coconut cream and tamari or soy sauce. Bring up to a simmer.
- Add the sliced greens and cover with a lid. Leave for 2-3 minutes, stir, then re-cover and cook for a further 2-3 minutes. Once the greens are nicely wilted, remove the lid and simmer for a final 2 minutes.
-
Season to taste with salt and pepper. Scatter over the chilli flakes and pistachios and serve the greens and sauce on a bed of rice.
*Use tamari rather than soy, if required for gluten-free.
