Mustard Greens Casserole
with Coconut Milk
Dr. Maze at Blue Heron Dentistry teaches that oral health is just one part of full body wellness. Eating healthy is an important aspect of whole health. Below is one of Dr. Maze’s favorite recipes. For more delicious and healthy recipes, check our our dental blog.
Ingredients you will need:
1/4 cup Unrefined extra-virgin coconut oil
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 processor or finely chopped into crumbs
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.