INTRODUCTION
Creamy coconut milk, meaty mushrooms and vibrant wild greens – what’s not to love! This delicious dish is perfect as a side or a meal in itself.
INGREDIENTS
salt, pepper to taste
STEP 1
Heat 1/2 tablespoon olive oil in a large pan. Add the Spiny Amaranth, a few pinches of salt, and cook until the greens are just wilted. Remove from heat and transfer the greens to a colander to drain.
STEP 2
Press as much liquid as you can from the cooked greens.
STEP 3
Combine the coconut milk, dijon mustard, and a pinch of salt. Set aside.
STEP 4
Heat 1/2 tablespoon of oil. Add the chopped shallot, mushrooms, garlic, salt and pepper, and cook for a few minutes until soft. Add the lemon juice. Stir. Turn heat to low. Add half the coconut milk mixture and stir.
STEP 5
Add the Spiny Amaranth back to the pan. Pour in the rest of the coconut milk mixture and stir, heating until the greens and coconut milk are warmed through.
