Recipes

Steamed Mustard Greens with Balinese Sambal

Name: Steamed Mustard Greens with Balinese Sambal
Total time: 20 min
Ingredients: 2 tablespoons minced shallots; 1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon); 1 makrut 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)

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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.

By

Kuniko Yagi

Published on October 30, 2014

Steamed Mustard Greens with Balinese Sambal — Photo: © Con Poulos

Total Time:

20 mins

Yield:

4

Ingredients

2 tablespoons minced shallots
1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon)
1 makrut 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)

Directions

In a large bowl, combine the shallots, lemongrass, makrut 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.

Make Ahead

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