Nepalese-style Mustard Greens
Quick Nepalese-style mustard greens with cumin and turmeric. Cook in high-heat oil and serve with rice and lentil dahl.
It can't get any easier to make greens with a kick. Serve these with rice and lentil dahl.
Submitted by: Mabel from Chicago, IL
Yield: 4
- Use a high-smoke-point oil and heat it until almost smoking before adding the greens.
- Wilt the greens, add spices, then simmer low and covered for 5–15 minutes until tender.
- Serve as a spicy, vegan side with rice, lentil dahl, curries, or bread.
Spices
Featured in this Recipe
Preparation Instructions:
Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes.
Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.
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More About This Recipe
This makes a great side dish with rice and curry.
Frequently Asked Questions
Can I use olive oil for this recipe?
Avoid extra virgin olive oil because it smokes at lower temperatures and can taste bitter. Use peanut or mustard oil as written, or other neutral high-smoke-point oils like canola, sunflower, or grapeseed.
How do I clean mustard greens properly?
Trim any tough stems, rinse the leaves under cold running water, and soak for a few minutes if they are sandy. Shake or blot dry and chop coarsely. Repeat rinsing if grit remains.
How long should I cook the greens?
Heat oil until nearly smoking, add the greens and stir until wilted, then add spices and reduce heat to low. Cover and cook about 5 to 15 minutes until tender. Thicker stems need more time; add a little hot water if they start to stick.
Can I add onions, garlic, or other spices?
Yes. Sauté sliced onion, garlic, or ginger first until soft, then add the greens. You can also add mustard seeds, fenugreek, or extra chilies. Add ground spices after the greens wilt so their flavors bloom without burning.
How do I make the greens less bitter?
Choose younger leaves with thinner stems, avoid overcooking, and trim very fibrous stems. Finish with a splash of lemon juice or a little vinegar to brighten flavors. A pinch of sugar can also balance bitterness.
How long will leftovers keep and how should I reheat them?
Store cooled greens in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water to loosen them. Cooked greens can be frozen for 2 to 3 months but will become softer; blanching raw leaves before freezing preserves texture better.
What should I serve with Nepalese mustard greens?
They pair well with steamed rice and lentil dahl, curries, roti, or grilled proteins. Finish with fried shallots or a squeeze of lemon for extra brightness.
Can I use olive oil for this recipe?
Avoid extra virgin olive oil because it smokes at lower temperatures and can taste bitter. Use peanut or mustard oil as written, or other neutral high-smoke-point oils like canola, sunflower, or grapeseed.
How do I clean mustard greens properly?
Trim any tough stems, rinse the leaves under cold running water, and soak for a few minutes if they are sandy. Shake or blot dry and chop coarsely. Repeat rinsing if grit remains.
How long should I cook the greens?
Heat oil until nearly smoking, add the greens and stir until wilted, then add spices and reduce heat to low. Cover and cook about 5 to 15 minutes until tender. Thicker stems need more time; add a little hot water if they start to stick.
Can I add onions, garlic, or other spices?
Yes. Sauté sliced onion, garlic, or ginger first until soft, then add the greens. You can also add mustard seeds, fenugreek, or extra chilies. Add ground spices after the greens wilt so their flavors bloom without burning.
How do I make the greens less bitter?
Choose younger leaves with thinner stems, avoid overcooking, and trim very fibrous stems. Finish with a splash of lemon juice or a little vinegar to brighten flavors. A pinch of sugar can also balance bitterness.
How long will leftovers keep and how should I reheat them?
Store cooled greens in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water to loosen them. Cooked greens can be frozen for 2 to 3 months but will become softer; blanching raw leaves before freezing preserves texture better.
What should I serve with Nepalese mustard greens?
They pair well with steamed rice and lentil dahl, curries, roti, or grilled proteins. Finish with fried shallots or a squeeze of lemon for extra brightness.
So easy! I used rapinis and it was just great. Will repeat this dish many times over with many different greens.