Coconut Mustard Greens
Stir-frying tones down the inherent hotness of the mustard greens, while coconut and lime contribute a slightly exotic flavor twist; red radish adds contrasting color and crunch. Pair this with curries and other spicy dishes. Contributed by Susan Jane Cheney.
Serves: 4
- 2 teaspoons peanut oil
- 1/2 to 1 cup mustard green stalks, finely sliced
- 4 cups tightly packed finely chopped mustard greens
(stripped off their stalks) - 6 to 8 medium red radishes, cut into fine slivers
- 4 large green onions, finely chopped
- 2 teaspoons fresh lime juice
- 1/2 cup finely grated fresh coconut
- Salt to taste
Heat a wok or stir-fry pan over medium to high heat. Add the oil and swirl it to coat the inside of the pan. Stir-fry the mustard green stalks for about 1 minute. Gradually add the mustard greens and radishes, stirring constantly. After a minute or two, when the greens are wilted but just tender and still bright green, stir in the coconut.
Remove from the heat and stir in the lime juice. Season with salt to taste.
- Here are more recipes for hardy greens.
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