Steamed Mustard Greens with Balinese Sambal

By sandycon

Ingredients

• 2 tablespoons minced shallots
• 1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon)
• 1 kaffir lime leaf, minced (1/4 teaspoon) or 1/4 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 tablespoon coconut oil
• 1 teaspoon soy sauce
• Kosher salt
• 1 bunch mustard greens (12 ounces), stemmed, leaves coarsely chopped
• 1 tablespoon extra-virgin olive oil
• Sweet potato chips, broken into small pieces, for garnish (optional)

Details

Servings 4
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, combine the shallots, lemongrass, kaffir lime leaf, lime juice, coconut oil and soy sauce. Season the sambal matah with salt.

Bring an inch of water to a boil in a large pot fitted with a steamer. Steam the greens until wilted and tender, about 3 minutes. Transfer the greens to the large bowl. Add the oil and sambal matah and toss to coat. Season with salt.

Arrange the greens on a platter, garnish with sweet potato chips and serve.