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. Slideshow: More Greens Recipes
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.