Serves: 4
2 golden shallots 2 cloves of garlic 1/2 teaspoon fine-grain sea salt 1/2 teaspoon yellow mustard seeds 1/2 teaspoon whole cumin seeds 1/4 teaspoon chilli flakes Bunch silverbeet or chard (spinach works well too), well washed, stems removed and chopped Juice of half lemon 1/3 cup shredded coconut, lightly toasted
Place the shallot and garlic on a cutting board, sprinkle with the salt, and chop/mash everything into a paste.
Heat 1-2 tablespoons of water in your largest frypan over medium heat. Add the seeds, cover with a lid, and let them toast a bit. Remove the lid, stir in the chilli flakes and let cook for a minute.
Stir in the chopped silverbeet stems, let cook roughly another minute or until stems have softened.
Stir in the garlic-shallot paste and all of the silverbeet. Keep stirring until the silverbeet starts collapsing a bit, and becomes a bright green colour (just a minute or so).
Finish with the lemon juice and coconut.