Saag

Traditional Nepali sauteed greens with garlic and spices

• - 1 lb mustard greens (or spinach), washed and chopped
• - 4 cloves garlic, minced
• - 1 inch ginger, minced
• - 2 dried red chilies
• - 1/4 teaspoon turmeric
• - 1/4 teaspoon fenugreek seeds
• - 2 tablespoons mustard oil
• - Salt to taste

1. 1

   Heat mustard oil until it smokes, then reduce heat.
2. 2

   Add fenugreek seeds and dried chilies, let splutter.
3. 3

   Add garlic and ginger, saute for 30 seconds.
4. 4

   Add turmeric, then immediately add the greens.
5. 5

   Stir-fry on high heat until greens are wilted and cooked, about 8-10 minutes.
6. 6

   Season with salt. Serve as a side dish with dal bhat.