Mustard Greens Casserole
with Coconut Milk
1/4 cup Unrefined extra-virgin
2 Large shallots, thinly sliced
1 Large leek, thinly sliced
2 Cloves garlic, peeled and minced
2 t Fresh ginger, minced
1 bunch Mustard greens, thinly sliced
2 t Cornstarch
2 cups Coconut Milk
2 T Fresh lime juice
1 t Sea salt
1/3 cup Whole raw almonds, pulsed in a food processsor or finely chopped
1. Preheat oven to 400
2. In a large skillet, heat the oil. Sauté the shallots over high heat until brown and crispy, about 5 minutes. Remove to a bowl with a slotted spoon or spatula, leaving behind the oil.
3. Reduce the heat to medium. Add the leeks, garlic, and ginger and sauté until soft, about 3 minutes. Fold in the mustard greens (in two batches, depending on the size of the pan) and cook until wilted, about 3 minutes.
4. In a small bowl, whisk together the cornstarch with two tablespoons water until dissolved. Add to the pan, along with the coconut milk, lime juice, and salt. Simmer until slightly thickened, about 5 minutes.
5. If not using an oven-proof skillet, transfer the greens to a 3-quart ceramic baking dish. Sprinkle the crisped shallots and almonds over the top. Bake in the oven for 10 minutes, or until the top is lightly golden brown. Serve as a side dish or over brown rice or quinoa as a vegan main course.