Indonesian Style Malabar Spinach |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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I found this after I started growing malabar spinach I suspect it would be good with chaya (a perrenial veggie in my yard) or other leafy greens. Ingredients:
4 cups malabar spinach leaves |
3 tablespoons peanut oil |
3 garlic cloves, finely chopped |
1 piece fresh galangal root (1/2 inch) or 1 piece fresh gingerroot, peeled and finely chopped (1/2 inch) |
1 red chili pepper, seeded and slivered lengthwise |
1 3/4 cups cream of coconut (not coconut milk) |
1/4 cup lime juice |
1/4 teaspoon salt |
1 scallion, sliced into thin rings including green tops |
4 fresh kaffir lime leaves (or 2 dried leaves pulverized in a spice mill) |
Directions:
1. Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
2. Drain off excess liquid.
3. Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
4. Add the cooked greens and mix.
5. Serve warm.
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