2 teaspoons coconut oil
1 medium onion, cut in half and thinly sliced
1 teaspoon minced garlic
1 teaspoon brown mustard seeds
1 ½ cups coconut milk
1 teaspoon ground coriander
1/8 – ¼ teaspoon cayenne
1 cinnamon stick, broken in half
3 cups peeled and cubed sweet potato
4 to 5 cups mustard greens, (about ¾ pound)
Salt to taste
Fresh lemon or lime juice to taste
Heat oil in saucepan over medium heat. Add onion and sauté for about 5 minutes, until translucent. Add garlic and mustard seeds and sauté for another 2 minutes.
Add coconut milk, coriander, cayenne, cinnamon stick, and sweet potato to onion mixture. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften.
While sweet potato is cooking, wash the mustard greens and strip or cut leaves from stalks. Discard the stalks. Chop the greens into bite-size pieces.
Stir in mustard greens and simmer, covered, over medium-low heat for approximately 15 minutes. The greens should be tender and the sweet potato soft. Adjust salt level; remove cinnamon stick.
Just before serving, squeeze in lime juice.
Notes: The author of Greens Glorious Greens states that simmering mustard greens in coconut milk takes away their bitterness. This dish can served as a side dish or over brown rice or quinoa for a main meal.
Recipe from Greens Glorious Greens by Johnna Albi.