Ingredients
- 1 bunch mustard greens (Waikouaiti Gardens)
- 1 Tablespoon coconut oil
- 1 onion – peeled and finely diced
- 4 cloves of garlic – peeled and grated
- 2 Tablespoons cumin powder
- 1 teaspoon salt
- 1 cup vegetable stock
- ½ teaspoon chilli
Mustard Green Saag
Method
- To prepare the mustard greens, remove the stems with a sharp knife
- Discard stems
- Bring to the boil a large pot of water
- Once boiling, blanch the mustard greens for 3-4mins
- Until they turn a vibrant green
- Remove from water and add to an ice bath to stop cooking
- Add onion, garlic, cumin and salt to the oil in a small frying pan
- Cook on a low-medium heat until the onions are translucent and the cumin fragrant and lightly toasted
- Place the mustard greens and onion mix into a food processor and blend until smooth (if you don’t have a food processor you can do this with a stick blender)
- Add the greens mix back to a medium sized pot and add the vegetable stock and chili
- Heat through to desired temperature
- To keep the vibrant colour, avoid over-heating
- Taste and season
- Serve alongside basmati rice and/or roti
