Mustard greens salad

Serving size:
 2 Servings


    • 1 lb
    • mustard greens (washed and cut into small pieces)
    • 3
    • red chilis (dried)
    • 1⁄2 t
    • lovage seeds
    • 1⁄2 t
    • mustard seeds
    • 1⁄2 t
    • cumin seeds
    • 1 T
    • garlic (minced)
    • 1 T
    • ginger (fresh, minced)
    • 1⁄2 t
    • tumeric
    • 1⁄2 t
    • freshly ground black pepper
    • 3 T
    • mustard oil
    • 2 T
    • fresh dill (finely chopped)
    • salt (to taste)
30 minutes
Ready in
30 minutes


Mustard greens are frequently underutilized, since there just aren’t that many recipes out there that highlight their flavor. Try out this symphony of spices, designed to bring out the best in your mustard greens!

Adapted from


Heat 2 T. of mustard oil in pan. Roast lovage seeds and cumin seeds until they turn dark in color. Add dried red chilies and fry for 15 seconds, until it turns dark. Add garlic, ginger, ground pepper and turmeric- fry for 1 minute over LOW heat. Add the greens to the spicy oil mixture and stir-fry for about 2 min. Increase the heat to high and cook until the greens have wilted and the excess liquid has evaporated off. Take care to not overcook the greens. Salt and Pepper to taste. Garnish with chopped dill weed. Serve with Rice.


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