Mung Beans in Coconut Milk

1 ½ cups dried mung beans
1-1½ cups finely chopped onions
½ teaspoon salt
2 tablespoons finely minced peeled fresh ginger root
1-2 tiny fresh or dried chiles, minced or ¼ tsp chili flakes
5-6 garlic cloves, minced
14-ounce can coconut milk (2 cups)
1 tablespoon soy sauce
3 cups finely chopped fresh greens (beet tops, chard, mustard greens, spinach, or any other strong-tasting green)

Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.

When the mung beans are almost done, sauté the onions in the oil with the salt. When the onions are translucent, add ginger, chiles, and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes.

Add the soy sauce and the greens and stir until just wilt. Remove the pot from the heat at once. Taste for saltiness and add more soy sauce, if needed.

Serves 6


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