A supersauce for leafy greens

This simple sauce transforms all kinds of leafy greens into something wonderful. I've never come across another that is made this way - where the flavours mingle with the heat of the oil but not through direct cooking.

My mum used to make this to eat with simply poached chicken and rice, often with broccoli, pak choi or some other steamed vegetables on the side. She's finally adapted to living in England to the point that she does meat and two veg, even if it is a rather unconventional version!

Try this with broccoli, pak choi, choi sum, curly kale, spring greens, spinach, green beans, mange tout, sweet chard...well, you get the idea. It's also delicious over white fish, but a bowl of fluffy steamed white rice is obligatory.

Serves 2

200g purple sprouting broccoli, washed and with ends trimmed
3 tbsp of a neutral oil, like ground nut, vegetable or sunflower
1 tsp finely chopped fresh ginger
the green parts of 2 spring onions, very finely chopped
half a red chilli, finely chopped
salt

1) Steam the broccoli for 3-4 minutes, until the colour has changed from purple to green and the stalks are tender

2) Heat the oil in a small pan, and place all other ingredients into a small heatproof bowl. When the oil is smoking hot, pour it over the chopped ingredients. It should pop and crackle as the oil hits the leaves. Give it a quick stir, then season with a good grind of salt. Spoon a little over the vegetables and serve the rest on the side for dipping.