Mustard greens are among the most popular cool season crops that you will find around Global Growers Network gardens, grown by many different cultures. A key winter green eaten all over Nepal, you can eat the leaves or even the young mustard shoots. Like all brassicas, mustards are a nutrient-dense food, and they are also known for having a bit of a kick or spiciness. The greens become soft and delicious when cooked. In traditional Nepalese cooking, they are cooked as simply as possible with very little seasoning. “No matter how you cook, it is important not to overcook because you want to preserve the fresh flavor of the greens. Nepalese never add water while cooking greens. It is cooked only with the water that clings to the leaves after washing.” - Jyoti Pathak
Photo: Jyoti Pathak | Taste of Nepal
Ingredients
Serves 4-6
2 to 3 bunches fresh mustard greens (about 2 pounds)
3 TBSP mustard oil (or any oil of your choice)
1/4 tsp ajowain (carom) seeds
2 dried red chilies, halved and seeded
2 medium clove fresh garlic, minced
1 1/2 tsp minced fresh ginger-garlic paste (equal parts ginger and garlic pounded in a mortar)
Salt to taste
Tear the mustard greens into bite-sized pieces. Rinse the torn mustard greens in cold water. Drain and reserve.
Heat the oil in a heavy saucepan over medium-high heat, until faintly smoking. Add the ajowain seeds and dried chilies and fry until lightly browned and fragrant, about 5 seconds.
Add the mustard, garlic, ginger and salt. Cover the pan and cook, stirring occasionally, until the greens become tender and most of the liquid evaporates, 10 to 12 minutes.
Transfer the greens to a serving dish and serve immediately. Perfect to be served alongside rice and curry!
Recipe from Jyoti Pathak | Taste of Nepal
