Bengali Chilli Greens With Coconut Cream and Mustard Seeds

• 2 tablespoons ghee
• 1 onion, sliced
• salt & freshly ground black pepper
• 1 tablespoon black mustard seeds
• 1 -2 green chili, deseeded and finely chopped
• 600 g shredded greens (such as spring greens, savoy cabbage, cale)
• 200 ml coconut cream

1. Heat half of the ghee in a pan over a medium-low heat and gently fry the onion until lightly caramelised; sprinkle with a pinch of salt and add the mustard seeds, fry for a little longer to release the mustard oils; set aside and keep warm.
2. Heat the remaining ghee in a large heavy pan over a medium-low heat and gently fry the chilies for a few moments then add the greens; salt lightly, cover and cook, stirring occasionally for 5 minutes or until the leaves wilt.
3. Add the coconut cream and simmer for a few minutes until the greens absorb most of the coconut and the whole mixture is piping hot.
4. Serve the greens topped with the caramelised onions.

ghee, onion, salt, black mustard seeds, green chili, coconut cream

Taken from www.food.com/recipe/bengali-chilli-greens-with-coconut-cream-and-mustard-seeds-152528 (may not work)