Tahini Herb with wild honey

Method

1. Gather and prep everything first: mixed greens, olive oil, lemon and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fresh ginger in a little butter until translucent.
3. Turn the heat up, add the herb, and cook until deeply browned and aromatic.
4. Fold in the mixed greens and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.