Indian Summer Greens

• 1 tbsp butter
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 4 green chillies, finely chopped
• 4cm piece root ginger
• ½ tsp turmeric
• 500g summer greens, shredded
• 100g peas / blanched broad beans
• 1 lemon
• 2 tbsp coconut, grated
• 1 tsp garam masala

Method

1. Heat the butter in a large non-stick pan or wok, sizzle the cumin and mustard seeds until fragrant, then add the chilli, ginger and turmeric.
2. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas or broad beans.
3. Cook for 4-5 mins until the greens have wilted.
4. Add a squeeze of lemon juice, garam masala and the coconut, then toss everything together to serve.