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Thai Mustard Greens
Nb persons: 4
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| 1/4 cup | coconut oil or canola oil, for frying |
| 2 large | shallots, trimmed and thinly sliced root to end |
| Kosher salt, to taste | |
| 3 tablespoons | coconut or canola oil, (I use reserved fry oil) |
| 1 medium | yellow onion, thinly sliced root to end |
| 2 | garlic cloves, minced |
| 2 teaspoons | grated fresh ginger root, peeled first |
| 1 large bunch | mustard greens, washed thoroughly, spun dry and coarsely chopped |
| 2 teaspoons | cornstarch, plus 2 tablespoons water |
| 1 can (14 oz.) | coconut milk |
| 2 tablespoons | freshly squeezed lime juice, from 1 average lime, or good quality bottled juice |
| 1/2 teaspoon | nam pla,, (fish sauce, such as Red Boat) or substitute 1/2 teaspoon kosher salt |
| Additional nam pla, to taste | |
| Kosher salt, alternative |
Mustard greens are an extremely healthy vegetable. Naturally low in carbohydrates, they provide a high level of antioxidants, fiber, phytonutrients and vitamin C. This recipe incorporates fish sauce, which is easy to find at most grocers, asian grocers, Target or Walmart.
You can serve the greens as a side or over brown rice or quinoa as a complete meal. For a vegan preparation, substitute kosher salt for the nam pla. As with any recipe, prepare all ingredients before starting to cook.
1. In a small saucepan, heat the first measure of oil (1/4 cup) over medium heat. Fry the shallots until most of the shallot turns a golden brown, about 5-8 minutes. Watch and stir shallots frequently, as they can burn easily, especially towards the end. Be patient and don't rush this step. Remove immediately when golden using a metal strainer or slotted spoon to paper towels to drain. Sprinkle lightly with kosher salt and let cool.
2. Heat 3 tablespoons coconut oil in a large skillet over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes. Stir in garlic and ginger and cook stirring, for another minute. Add half the mustard greens, folding into the onion mixture. As the first batch starts to wilt, add the remaining greens, continuing to fold occasionally for about 3 minutes until the greens are wilted.
3. Whisk together the cornstarch with 2 tablespoons water in a small bowl until dissolved. Add to the skillet along with the coconut milk, lime juice and nam pla(or salt). Simmer, stirring once or twice, until thickened, about 3 minutes.
4. To serve, sprinkle with the caramelized shallots. Serve warm. Adjust nam pla or salt to your taste. Enjoy!
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