Spring greens with Indian spices

Preparation info

  • Serves:


    as a main course side dish
    • Difficulty


    • Ready in

      15 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Oh, this is lovely – global fusion again. Indian spices and coconut served with a traditional green vegetable.


  • 400 g spring greens, shredded
  • ½ onion, sliced finely
  • 25 g


  1. Wash the greens thoroughly by plunging them into a clean washing-up bowl of cold water and draining well. Boil in salted water for 2 minutes and drain under cold, running water.
  2. Cook the sliced onion, butter and oil in the pan over a medium heat until it is soft. Turn the heat up and allow the onion to brown a little. Reduce the heat, add the chilli, garam masa