Sauteed Mustard Greens with Tahina & Frizzled Onions

Libsan (or mustard greens) is the go-to leafy green for the locals of Dakhla. Eaten daily, it mostly features in rice dishes. In its most basic form, libsan is similar to hindbe or dandelion in Lebanon. To bring out the essence of this leaf, we sauté finely chopped mustard greens with a coterie of herbs, garlic and olive oil, then dress it with tahina and frizzled onions. The result is an elegant and nutritious side dish that can go with any main course.