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.
Cuisines
Naga
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 2 bunches | Naga leafy greens (such as mustard greens or spinach) |
| 1 medium | onion, thinly sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 1 tablespoon | vegetable oil |
| 1 teaspoon | fermented fish (optional) |
| 1 teaspoon | salt |
| 1 cup | water |
Instructions
- 1 Wash the Naga leafy greens thoroughly and chop them into bite-sized pieces.
- 2 Heat the vegetable oil in a pan over medium heat.
- 3 Add the sliced onion, minced garlic, and minced ginger to the pan and sauté until the onion becomes translucent.
- 4 If using, add the fermented fish to the pan and stir well.
- 5 Add the chopped leafy greens to the pan and mix well with the other ingredients.
- 6 Pour in the water and add salt to taste.
- 7 Cover the pan and let it simmer for about 10-15 minutes, or until the greens are tender and cooked through.
- 8 Stir occasionally to ensure even cooking.
- 9 Once done, remove from heat and serve hot.
Tips
For a more authentic flavor, use mustard greens and adjust the amount of fermented fish according to your taste preference.