Indian Spinach and Mustard Greens

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 539.4
  • Total Fat: 29.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,705.5 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 20.9 g
  • Protein: 22.1 g

View full nutritional breakdown of Indian Spinach and Mustard Greens calories by ingredient


Introduction

Variation of traditional Indian recipe, hardly unique, it appears in many sources with similar ingredients, I think this is a Punjab style. Tricky to estimate quantities when dealing with fresh spinach and mustard greens, I often use one 12oz or 16oz "bag" baby spinach leaves and one "bunch" of mustard greens. Variation of traditional Indian recipe, hardly unique, it appears in many sources with similar ingredients, I think this is a Punjab style. Tricky to estimate quantities when dealing with fresh spinach and mustard greens, I often use one 12oz or 16oz "bag" baby spinach leaves and one "bunch" of mustard greens.
Number of Servings: 1

Ingredients

    1 bunch mustard greens
    1 bag baby spinach leaves (est. 12 oz)
    1 onion
    1 tomato (or use packaged crushed tomato)
    approx 1" to 2" of ginger root, grate.
    cumin & corriander seed, ground up
    1 small can Thai Kitchen whole coconut milk (6 oz)
    1Tbsp refined coconut oil for saute.
    salt to taste
    1 to 2 Tbsp corn meal / polenta
    Optional, add tumeric or caroway or brown mustard seed (whole) to taste.

Tips

Chop the spinach a bit, but really chop those mustard green stems finer than you chop the leaf, so they cook down. After it has cooked a few hours, you should "smash" onions and greens into pulp so it is failrly soupy. If you can, use fresh grated ginger (not powder or sugar-glazed) and fresh spinach & greens (not frozen). For some heat, throw in a few chilies.


Directions

Saute a whole onion and whole shallot in 1Tbsp refined coconut oil. Add diced/crushed tomato, grated fresh ginger, corriander & cumin (I prefer to crush whole seeds before adding, not use powder). After simmering these a bit, add the greens - chopped fine, and the small can of coconut milk (provides some liquid and makes it a bit creamier). Simmer on stove top several hours, add the corn meal after the first hour. Or, throw all the ingredients in crock pot on high for 2 or 3 hours, stir occasionally until you see onions go transparent and limp, add the corn meal, then turn to medium heat for another 2 hours or so.

Serving Size: I have not measured the output size, I'll guess 6 to 8 servings of 6 fluid oz.

Number of Servings: 1

Recipe submitted by SparkPeople user TECHFARMER.