This Coconut Mustard Greens dish is light and tasty. It's super healthy and super quick to cook up, and the addition of coconut is really unique.
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.
How to Make Coconut Mustard Greens
- Heat oil in a stir fry pan.
- Stir fry the mustard green stalks.
- Add mustard greens and radishes, stirring constantly.
- When greens are just wilted, stir in the coconut.
- Remove from heat, add lime and salt.
- Serve and enjoy!
Full directions for how to make Coconut Mustard Greens are in the printable recipe card below.
Coconut Mustard Greens FAQs
How long does this dish last?
This dish is best eaten right away. You could save it in the fridge up to 3 days, but it will get soggy. If you don't think that you can eat the entire dish at once, you can half the recipe.
What are mustard greens?
Mustard greens are the green part of the mustard plant. A mustard plant has yellow flowers and seeds, along with green stalks and leaves. The seeds are ground up into the mustard spice you are probably used to, but the greens are also edible.
Here are more recipes for hardy greens.
Coconut Mustard Greens
- 2 tsp peanut oil
- ½ cup mustard green stalks or more to taste, finely sliced
- 4 cups mustard greens stripped off their stalks, tightly packed, and finely chopped
- 6 medium red radishes or more to taste, cut into fine slivers
- 4 large green onions finely chopped
- 2 tsp fresh lime juice
- ½ cup fresh coconut finely grated
- 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.
Recipe contributed by Susan Jane Cheney.
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