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.
salt, pepper to taste
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.
Press as much liquid as you can from the cooked greens.
Combine the coconut milk, dijon mustard, and a pinch of salt. Set aside.
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.
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.