Mustard greens are not so popular due to its pungent taste. A few years ago I tried it but did not like it that much. Nowadays, I have this intention to try one new vegetable or fruit or recipe every week, and when the mustard greens came in my local produce delivery box, I was excited to give it another try. But this time I did some more research.
To get you motivated, I have to tell you this – mustard greens have high levels of antioxidants, and due to their high level of chlorophyll, they can literally pull toxins from your bloodstream as per Dr. Axe. You can read more about the benefits of it here.
There are many ways to cook mustard greens, but the one that particularly stood out to me is the Indian way of cooking it with other greens to reduce the pungency. In North India, Sarson ka saag is cooked with Mustard greens and Spinach, but I came up with this version of adding some white beans to it so I don’t have to worry about cooking something else to go with it. I made this and did not taste any bitterness. The sweetness of spinach neutralized the bitterness of Mustard Greens. This warm filling salad goes well with rice or flat bread.
- Finely chopped mustard greens - 1 cup
- Finely chopped spinach - 1 cup
- Finely chopped onion - 1
- Oil - 1 tsp
- Garam Masala - 1/2 tsp
- Red Pepper Flakes - 1/4 to 1/2 tsp
- Turmeric Powder - 1/2 tsp
- White Beans - 1 can
- Add oil in a heated pan
- Saute onions
- Once it becomes transparent add turmeric, red pepper flakes, garam masala and salt
- Add mustard leaves and spinach
- Add beans once the leaves wilt within a couple of minutes
- Add salt