Stir-fried mustard greens and spinach

Preparation info

  • Serves


    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

Although mustard greens are quite bitter, they are like that rare British delicacy purple sprouting broccoli, very tasty and very nutritious. You could, in fact, substitute young purple sprouting for mustard greens if you can get it.


  • 150 g/5 oz ghee
  • 6 green chillies, cut in half lengthways and deseeded


  1. Heat the ghee in a wok or large frying pan and sauté the green chillies and ginger for a moment or two. Add the mustard greens, spinach leaves and the chilli powder.
  2. Fry, stirring all the while, until the vegetables are cooked and they release their liquids. At this stage add the cornflour, mixing it in thoroughly. Season to taste with salt. Whack the whole lot