Monday, 16 January 2017

Bengali Spring Greens with Mustard

A surfeit of spring greens led me to create/stumble upon this recipe.  I found quite a few Indian recipes for spring greens but had a mustardy taste in mind.

Serves 1-2
1 head of spring greens, washed and sliced
1 large clove of garlic, crushed and finely chopped
1 tsp black mustard seeds
1 tsp English Mustard
1 tbsp sunflower oil
1/8th tsp chilli flakes (optional)
Salt to taste

Heat the oil in a high sided frying pan and add the mustard seeds.  Once they begin to pop, add the spring greens and stir fry over the medium high heat until the greens begin to wilt.  Add the garlic and turn the heat down to medium.  Add a couple of tablespoons of water to the English mustard to thin it and pour over the greens together with the chilli and a pinch of salt.  Put a lid on the pan for a minute or so for the mustardy sauce to heat up. Serve as an accompaniment.

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