Indivia, cocco e salsa verde
Serves 1
Directions
- 1Shred the indivia hearts and sauté them in a pan with salt and sugar until caramelized.
- 2Prepare the green sauce by blending lemongrass, garlic, parsley, water, lemon juice, salt, and oil until smooth.
- 3Warm the coconut milk in a saucepan with a little lemongrass, stirring constantly.
- 4Sauté the remaining halved indivia hearts in a pan until golden brown.
- 5Plate the dish by spreading a layer of the warmed coconut milk sauce on the bottom of a bowl, followed by the green sauce, and place the sautéed indivia hearts on top. Garnish with caramelized shredded indivia and herb leaves.
Ingredients
- indivia, halved
- lemongrass, chopped
- garlic
- parsley
- water
- lemon, juiced
- salt
- oil
- coconut milk
- sugar
