Sautéed Mustard Leaf Spinach (Rayo Ko Saag)
This simple and delicious Nepali dish has a lovely robust flavour, especially when served alongside the renowned rice and dal. Adapted from Junifoods.
- 400 gram mustard greens
- 2 tablespoons oil
- 2 red chillies
- 5 cloves garlic finely sliced
- 1 tsp ginger paste
- 1/2 medium onion finely sliced
- 1/2 teaspoon salt
Rinse the mustard greens well. Slice the thick stems into slim strips, and cut the leafy sections into larger, roughly one-inch pieces.
Heat oil in a pan over medium. Add all ingredients except greens, and saute until fragrant and garlic just turns golden. Add the greens, sprinkle salt and saute 6-8 minutes, stirring occasionally.
Avoid over cooking by watching closely and removing from heat after it wilts, but when it still is a lively green colour. If the leaves begin to take on a yellowish tint, immediately remove from heat.
Enjoy!