1 tablespoon olive oil
1 large yellow onion, medium diced
Pinch of salt
1 minced jalapeño pepper, seeds removed (optional)
4 cloves of garlic, minced
½ cup coconut milk
12 packed cups of chopped mustard greens, cleaned with large stems removed
1 teaspoon Dijon mustard
Juice of ½ lime
Ground black pepper
- In a large skillet, heat the olive oil over medium heat. Add the onion, salt, and the jalapeno if using; sauté for 5-7 minutes, until softened and slightly brown. Add the garlic and sauté another 30 seconds.
- Add the greens (in batches to ﬁt in the skillet, if need be), and sauté until they are wilted, stirring occasionally.
- Add the coconut milk, mustard, lime, juice, and stir to combine. Add additional salt, and pepper to taste.
An Oldways recipe. Media: contact us for permission to reprint.