Asian Greens with Toasted Coconut

HERE'S HOW WE MAKE IT

This is a sort of wilted down stir fry - it still keeps its vibrancy and freshness but the kale and edamame are smothered in tasty numbers like garlic, ginger and chilli. We'll separately sachet a tangy soy/vinegar/sesame dressing and the coconut/shallot sprinkle for finishing the dish.

INGREDIENTS

Kale, edamame, garlic, ginger, chilli, coconut flakes, fried shallots, sesame seeds, rice bran oil,, ginger, honey, gluten free soy sauce, rice wine vinegar, sesame oil (SOY, SESAME)

ALLERGENS

CONTAINS:

Sesame, Soy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	SMALL
ENERGY	3726.5kj
PROTEIN	32.3g
FAT TOTAL	61.6g
- SATURATED	19.7g
CARBS	45.3g
- SUGARS	23.6g
SODIUM	1359.7mg

SIZES

Small:

Serves 1-2 as a main, 2-3 as a side

Large:

Serves 2-3 as a main, 4-6 as a side

GOES WITH

Any Asian dish or you could toss it through noodles for a complete vegetarian dish.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.

PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.

Small: To microwave, peel back the film and remove the coconut mix and sauce. Lay the film loosely over the tray and microwave for 4 min (from frozen) or 2 min (from defrosted). Add the defrosted sauce and mix through the green. Scatter with toasted coconut and shallots and serve. Alternatively, toss defrosted greens in an oiled wok till piping hot before add in the sauce and sprinkles.

Large: To microwave, peel back the film and remove the coconut mix and sauce. Lay the film loosely over the tray and microwave for 6 min (from frozen) or 4 min (from defrosted), stirring halfway. Add the defrosted sauce and mix through the green. Scatter with toasted coconut and shallots and serve. Alternatively, toss defrosted greens in an oiled wok till piping hot before adding the sauce and sprinkles.