Mustard Saag

October 4, 2007

Mustard Saag

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. If you
have extra mustard greens from last week, use those. Or,
add the leafy parts of your tatsoi or pac choi to your
mustard greens. This dish goes well with rice and lentils.

2 bunches mustard greens, washed and finely chopped
1/2 green chile (or to taste), finely chopped
2 cloves garlic, mashed
1 inch ginger, grated and mashed with garlic
1 teaspoon cumin seeds
2 teaspoons oil and/or butter

Heat the oil in a large skillet over medium high heat. Add
cumin seeds and stir for about 20 seconds, then add chiles
and garlic and ginger paste. Stir quickly for another 20
seconds then add mustard greens. Stir to coat with oil and
spices. Cover, reduce heat to medium low, and cook for 5-
10 minutes, checking occasionally to make sure you don’t
need to add water to prevent burning. When greens are
completely wilted, add salt and pepper to taste and serve.

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