Coconut sweet potatoes and mustard greens

Directions

1. Heat oil in a large skillet or Dutch oven over medium heat.

2. Add onion and saute for about 5 minutes, until translucent. Add garlic and mustard seeds and saute for another 2 minutes.

3. Add in the coconut milk, coriander, cinnamon stick and sweet potato.

4. Cook, covered, over medium heat for about 10 minutes, until sweet potato begins to soften.

5. While sweet potato is cooking, wash the mustard greens and strip leaves off the stems. Discard the stems.

6. Chop greens into bite-sized pieces.

7. Stir in the mustard greens with the maple syrup and simmer, uncovered, over medium heat for approximately 15 minutes.

8. The greens should be tender and the sweet potato soft.

9. Adjust salt level; remove cinnamon stick.

10. Just before serving, squeeze in some lime juice, or serve with a lime wedge.

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