Boiled Wild Greens
Veg
Vegan
Seasonal wild leafy greens — fiddlehead ferns, colocasia leaves, or forest spinach — boiled simply with salt and green chillies, preserving their natural mineral flavour.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 3 cups | wild greens (such as fiddlehead ferns, nettles, or spinach) |
| 1 medium | tomato, chopped |
| 1 small | onion, sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 tablespoon | mustard oil |
| — | salt to taste |
| — | water |
Instructions
- 1 Wash the wild greens thoroughly to remove any dirt or grit.
- 2 In a large pot, bring water to a boil and add a pinch of salt.
- 3 Add the wild greens to the boiling water and cook for 5-7 minutes until tender.
- 4 Drain the greens and set them aside.
- 5 In a pan, heat mustard oil over medium heat.
- 6 Add the sliced onion and sauté until translucent.
- 7 Add the minced garlic and ginger, and sauté for another minute.
- 8 Add the chopped tomato and cook until it softens.
- 9 Add the boiled greens to the pan and stir well to combine.
- 10 Season with salt to taste and cook for another 2-3 minutes.
- 11 Serve hot as a side dish with rice or bread.
Tips
For added flavor, you can include a pinch of turmeric or a few chopped green chilies.