- 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)
- 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.
The sambal matah can be refrigerated for up to 2 days.