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Thai Mustard Greens in Coconut Milk

Mustard greens are an extremely healthy vegetable. Naturally low in carbohydrates, they provide a high level of antioxidants, fiber, phytonutrients and vitamin C. This recipe incorporates typical Thai ingredients that are easy to find. (You can serve the greens alone or over brown rice or quinoa as a main course. For a vegan preparation, substitute kosher salt for the nam pla.) As with any recipe, but this one in particular, prepare all ingredients before starting to cook.
Servings: 4
Prep time:
Cook time:
Total: 50 minutes

Ingredients

  • ¼ cup coconut oil
  • 2 large shallots, thinly sliced root to end
  • 1 pinch kosher salt
  • 1 medium white onion, thinly sliced root to end
  • 2 cloves garlic, minced
  • 2 tsp grated fresh gingerroot, peeled first
  • 2 tsp cornstarch, plus 2 Tbs water
  • 1 can (14 oz.) coconut milk
  • 2 Tbs freshly squeezed lime juice, from 1/2 large lime, or good quality bottled juice
  • ½ tsp nam pla, Thai fish sauce. If not using, substitute 1/2 tsp kosher salt
  • 3 Tbs whole raw almonds, finely chopped for garnish

Directions

  1. Heat a large, overproof skillet over high heat and add the oil. Saute the shallots with a pinch of salt until most of the shallots start to turn a deep golden brown, about 5 minutes. Watch and stir shallots frequently, as they can burn easily, especially towards the end. Reduce heat a notch if they begin to burn. Remove the shallots to a bowl with a slotted spoon, leaving the oil in the pan. 
  2. Reduce the heat to medium. Add the onion, garlic, and ginger and saute until soft, about 5 minutes. As the onion mixture cooks, wisk together the cornstarch with 2 tablespoons of water in a small bowl until dissolved. Preheat your broiler and adjust the oven rack to the top tier. Add half the mustard greens, folding into the onion mixture. As the first batch starts to wilt, add the remaining greens, continuing to fold occasionally for about 3 minutes until the greens are wilted. Add the coconut milk, lime juice and nam pla (or salt) to the pan, along with the cornstarch slurry. Simmer, stirring once or twice, until slightly thickened, about 3 minutes. 
  3. Place the pan under the broiler for 5 minutes, or until the top starts to brown. Remove from the oven and sprinkle with the carmelized shallots and almonds. Serve warm as a side dish, or over brown rice or quinoa as a main course. 

*You can find nam pla in any Oriental food market and many supermarkets. Check Target and Walmart, too. Ebay and Amazon also sell it. Any brand will do.

Nutrition Information

Per Serving (1 cup greens): Calories 250 kcal; Protein 8g; Fat 38g; Chol 0mg; Carbs 9g; Fiber 1.5g; Sodium 102mg  

 

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