Naga Leafy Greens

Wild mustard greens, fiddlehead ferns, or taro leaves boiled in water with a piece of dried fish and a dried Naga chilli — no oil, no tempering, just the greens, the fish, and the chilli simmered until tender. A stripped-back preparation that defines the Naga cooking philosophy: the fewest possible ingredients and processes to produce a deeply nourishing side.