My birthday lunch, complete with daifuku for dessert <3. Used some more of those mystery greens (that look like a type of chard with broccoli like flowers) today…This can be cooked in a rice cooker.
- 2-3 cups of greens
- 1 large potato (or 2-3 smaller potatoes), or at least 1-2 cups of diced potatoes
- 1 small red onion (can use other kinds of onion)
- 3-5 garlic cloves
- about 1/2-1 cup coconut milk
- about 1/2-1 cup water
- about 1/4 tsp turmeric
- Before cooking, Wash all vegetables well. Scrub potato(es). Be sure to check the veggies especially the greens for bugs (pull apart the leaves, soak them in 3 changes of water, at least, rub them, pluck away the bad parts, etc). Remove the bad parts of the potato(es) and greens, and if there are any on the onion and garlic, remove those also. Peel the onion and garlic. You may also peel the potato, if desired. You can wait a while to prepare the greens, onion, and garlic if your potato is not already cooked.
- Steam, boil, or bake potato (you can also steam or boil the onion) ahead of time. I steamed the potato (cut in half and part of the side of one half cut off, because there was some green, and green is poisonous in potatoes with the onion.
- Chop/dice/slice/smash potato and onion (however you prefer to break them into pieces.).
- Bring all together to a boil with a pinch of salt. You can add more salt later (to taste) if desired, so I recommend using a light amount in the cooking process.
- Boil for about 30 minutes or until the greens are soft. I actually started the greens first, added the potato and onion because the potato was still somewhat firm on the inside, and think I didn’t let it all cook together for 30 minutes, but I do recommend 30 minutes.
- Taste and sprinkle in just a little more salt, if desired. I used too much, thinking it wasn’t enough to taste, but now it tastes too salty. Make sure to mix the salt in well before tasting and adding more. I should have followed my conscience.
Note: I steamed the potato and onion in an electric wok, laying down chopsticks across the wok to hold them, and pouring in tap water. I hope that this steaming process is healthier than frying, or even boiling in the wok, considering that the wok is aluminum, and also I can use the tap water and save the drinking water for other uses, such as drinking and boiling (for hot drinks, soups, and other cooking purposes).