Mustard greens never factored into my regular Bengali diet growing up. The leafy green king at home was generally spinach. Thanks to the many Punjabi owned restaurants in Manhattan and Queens I’ve now learned about the famous “sarson ka saag.” Mustard greens as the name implies are very sharp, almost horseradish-y in taste but satisfying, especially on cold nights. Below is a modified version of the traditional recipe. Adjust spinach amount to balance out mustard greens according to taste. The recipe below is gluten free and vegan as long as a GF/Vegan friendly “butter” is used such as Earth Balance or Smart Balance Light. The picture is also with cholar dal previously written about here.
6 oz frozen mustard greens, chopped small
8 oz spinach, chopped small
½ medium onion, chopped
½ tomato, chopped
1 T ginger
1 T cumin seeds
1 T ginger
lemon juice to taste
salt to taste
butter (optional, makes it richer/creamier)
chili powder or fresh chili to taste
Cook onions on medium low for 5 minutes. Next add ginger and cumin seeds and roast for a 2 minutes. Next add in other ingredients. Add about a half cup of water. Cook covered for about 20 minutes. Once the tomato begins to turn translucent it’s time to blend. Blend pan contents (in batches if necessary) and pour back into pan. Cook for an additional 15 minutes. Leaves will begin to wilt. Add additional lemon juice for more sour flavor. Serve with rice or roti.