Coconut-braised spring greens recipe | Sainsbury`s Magazine

Ingredients

• 1 x large head spring greens (300-350g)
• 2 tbsp coconut oil
• 2 garlic cloves, thinly sliced
• 25g root ginger, grated
• ½ onion, finely chopped
• 1 tsp ground turmeric
• 1 x 250ml carton coconut cream
• 1 tbsp tamari or dark soy sauce*
• 150g basmati rice (white or brown), rinsed
• pinch of chilli flakes
• 15g pistachio kernels, roughly chopped