Mustard greens are popular in Nepali cuisine and Nepal is one of the leading producers of these greens. Mustard greens have a sharp, peppery flavor that can be mellowed through cooking. To continue enjoying these greens once the growing season is over, they are dried in the sun and fermented to make gundruk. You can enjoy them simmered fresh to make saag. Saag is usually eaten along with rice and other types of curry or made into a soup by adding water and potatoes.
Saag – Mustard Greens
1 bunch of mustard greens
1 tablespoon of mustard oil (sub sesame oil)
1/4 teaspoon of coriander
1/2 tablespoon of salt
1 thumb-sized piece of ginger (chopped)
Chop mustard greens, including stems.
Add mustard oil to a pan and let heat. When hot, add coriander, salt, mustard greens and ginger. Cook on high for 10 minutes.
Makes about 2 cups of saag.
Recipe courtesy of Global Greens farmer, Tika Bhandari