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Steamed Mustard Greens with Balinese Sambal

  • Total Time:
  • Servings: 4

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.

KEY: Christmas, Thanksgiving, Southeast Asian, Side Dishes, Fast, Healthy, Staff Favorites, Vegetarian, Dinner, Lunch

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  • 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)

How to make this recipe

  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.

Contributed By Photo © Con Poulos Published March 2014

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