Stir-fried mustard greens and spinach

Name: Stir-fried mustard greens and spinach
Cuisine: Indian
Ingredients: salt; ghee, to serve; 1 teaspoon red chilli powder; 1 tablespoon cornflour; 500 g/1 lb 2 oz spinach leaves, stalks removed, well washed and drained, and coarsely chopped; 1 kg/2¼ lb mustard greens, stalks removed and coarsely chopped; 5 cm/2 inch piece of root ginger, peeled and very finely chopped; 6 green chillies, cut in half lengthways and deseeded; 150 g/5 oz ghee

Preparation info

Serves
6

Difficulty
Easy

Appears in

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.

Ingredients

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

Asia
India
Side dish
Vegetarian
Gluten-free

Method

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.
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