Sarson Da Saag (Mustard Greens with Garlic)

Name: Sarson Da Saag (Mustard Greens with Garlic)
Yield: 4 servings
Ingredients: 1/2 cup coarsely chopped onion; 1 tablespoon coarsely chopped ginger; 4 large cloves garlic; 2 tablespoons Ghee or vegetable oil; 1/4 teaspoon hing (asafetida), optional; 1 bunch fresh mustard greens, kale, chard, beet greens, turnip greens, radish greens, spinach, or a mix, finely chopped (about 1 pound total); 1/2 teaspoon ground turmeric; 1 large tomato, finely chopped, or 1/3 cup canned tomatoes; 1 teaspoon garam masaala; 1 teaspoon salt Juice of 1 medium lime

Serves 4

Adapted from Raghavan Iyer, The Turmeric Trail: Recipes and Memories from an Indian Childhood

hearty greens tender greens

Method

Notes from the Author: Saag means greens; sarson da saag specified mustard greens, and palak da saag is spinach. This flavorful side dish often accompanies hearty whole-wheat griddle breads in Punjab, the wheat-growing capital of India.

1
Finely mince the onion, ginger, and garlic on a cutting board or in a food processor.
2
In a wok or 3-quart saucepan, heat the ghee over medium-high heat; sizzle the hing for 5 to 10 seconds. Add the onion mixture and stir-fry for 3 to 5 minutes until golden brown.
3
Stir in the mustard greens and turmeric. Cook, stirring occasionally, for 8 to 10 minutes, or until the greens wilt and almost all the liquid leaching from the greens evaporates.
4
Add the remaining ingredients and cook, stirring occasionally, 5 minutes to blend the flavors.

From the farm's kitchen

View the original recipe