My F&W
quick save (...)
Steamed Mustard Greens with Balinese Sambal
© Con Poulos

Steamed Mustard Greens with Balinese Sambal

  • FAST

Steamed mustard greens are tossed with sambal matah, a raw Balinese sauce made with shallots and lemongrass. It's fragrant and delicious on greens as well as on chicken or fish.

  1. 2 tablespoons minced shallots
  2. 1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon)
  3. 1 kaffir lime leaf, minced (1/4 teaspoon) or 1/4 teaspoon finely grated lime zest
  4. 1 tablespoon fresh lime juice
  5. 1 tablespoon coconut oil
  6. 1 teaspoon soy sauce
  7. Kosher salt
  8. 1 bunch mustard greens (12 ounces), stemmed, leaves coarsely chopped
  9. 1 tablespoon extra-virgin olive oil
  10. Sweet potato chips, broken into small pieces, for garnish (optional)
  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.
  2. 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.
  3. Arrange the greens on a platter, garnish with sweet potato chips and serve.
Make Ahead The sambal matah can be refrigerated for up to 2 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.