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.
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2 tablespoons minced shallots
1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon)
Sweet potato chips, broken into small pieces, for garnish (optional)
How to Make It
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.
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