Mustard Greens

Serves: 4 people

Difficulty: Moderate

I love green veggies. Spinach, kale, broccoli, you name it, I love it! This recipe uses spinach, watercress and rocket but you can add any greens you fancy. Toasted pine nuts stirred through after wilting is a great addition too.


  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • good pinch black pepper, coarsely ground
  • 1/2 teaspoon turmeric powder
  • 1 red chilli, sliced, remove the seeds if you prefer it less hot
  • 1 clove garlic, finely sliced
  • 2 shallots, finely chopped
  • 1 tomato, or 4 cherry tomatoes, chopped
  • 1 teaspoon cumin powder
  • 350 g spinach or baby leaf greens, washed thoroughly and drained
  • 100 g watercress, washed and drained
  • 100 g rocket, washed and drained
  • salt, to taste
  • juice of 1/2 lemon


1. Gently heat the oil and add the mustard seeds, black pepper and turmeric.

2. Once they start popping add the red chilli, garlic and shallots.

3. Add the tomato, cumin powder and a little sprinkling of water.

4. Saute for a few minutes before stirring in the spinach, watercress and rocket, in batches, until it is all wilted. Sometimes I like to add a small knob of butter to intensify the flavour.

5. Season with salt and finally squeeze in a little lemon juice.


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