Steamed Mustard Greens with Balinese Sambal

• 2 tablespoons minced shallots
• 1 stalk of fresh lemongrass, tender inner white part only, minced (1 tablespoon)
• 1 kaffir lime leaf, minced (1/4 teaspoon) or 1/4 teaspoon finely grated lime zest
• 1 tablespoon fresh lime juice
• 1 tablespoon coconut oil
• 1 teaspoon soy sauce
• Kosher salt
• 1 bunch mustard greens (12 ounces), stemmed, leaves coarsely chopped
• 1 tablespoon extra-virgin olive oil
• Sweet potato chips, broken into small pieces, for garnish (optional)

1. In a large bowl, combine the shallots, lemongrass, kaffir lime leaf, lime juice, coconut oil and soy sauce.
2. Season the sambal matah with salt.
3. Bring an inch of water to a boil in a large pot fitted with a steamer.
4. Steam the greens until wilted and tender, about 3 minutes.
5. Transfer the greens to the large bowl.
6. Add the oil and sambal matah and toss to coat.
7. Season with salt.
8. Arrange the greens on a platter, garnish with sweet potato chips and serve.

shallots, fresh lemongrass, lime leaf, lime juice, coconut oil, soy sauce, kosher salt, mustard greens, extravirgin olive oil, potato chips

Taken from www.foodandwine.com/recipes/steamed-mustard-greens-with-balinese-sambal (may not work)