Tender greens with whole cumin, tomatoes and coriander
Serve as an accompaniment to rice and noodle dishes or simply add tofu, tempeh or fine pieces of fish to make a meal.
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- 1 tbsp dark roasted sesame oil
- 1 tsp cumin seeds
- 1 clove of garlic, finely sliced
- 1 tsp ginger, minced
- ¼ fresh chilli, sliced
- 2 ripe tomatoes, seeded and cut into wedges
- 2 bunches bok choy, stems cut diagonally and leaves into bite-sized pieces
- 1 tsp sea salt
- 1 tbsp coriander leaves
- lime wedges
Heat the oil in a large frying pan. Add the cumin seeds and allow them to pop as they brown. Quickly stir in the garlic, ginger and chilli and keep it all moving.
Once you get a strong whiff of all the spices, toss in the tomatoes and cook for a minute, followed by the wet greens with a sprinkling of salt.
Cover and cook 3 to 4 minutes or until wilted and tender. If liquid collects, turn the heat up for a minute to allow it to evaporate.
Serve piping hot with coriander and fresh lime wedges to quench the heat.