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Garlic Mustard, Nettle and Spinach Saag
Garlic Mustard, Nettle and Spinach Saag is a modern British recipe for a classic dish of wild greens in a spicy onion base. The full recipe is presented here and I hope you enjoy this classic British version of: Garlic Mustard, Nettle and Spinach Saag.
prep time
5 minutes
cook time
20 minutes
Total Time:
25 minutes
Serves:
2
Rating: 
Tags : CurryWild FoodSpice RecipesBritish Recipes
Saag is the Hindi word for "greens", as in leafy vegetables. Typical saags are 'palak' (spinach) or sarson (mustard greens). This fusion wild food version blends spinach with garlic mustard and nettles.
Ingredients:
60g (2 cups) of garlic mustard leaves, well packed
60g (2 cups) young nettle tips
30g (1 cup) young spinach, well packed
Olive oil, for cooking
1 small onion, diced
½ tsp cumin seeds
1 garlic clove, minced
1 finger chilli, finely chopped
1 tsp fresh ginger, grated
4 tsp plain (all-purpose) flour
2 tsp garam masala
1 tsp lemon juice
2 tbsp butter
Salt and freshly-ground black pepper, to taste
Method:
Wash the garlic mustard, nettel and spinach leaves. Place in a steamer and steam for 2 minutes until wilted (this will also remove the 'string' from the nettles).
Chop coarsely then place in a blender and purée with 250ml (1 cup) water until smooth.
Place a skillet, wok or deep frying pan over medium heat. When hot add a few tablespoons of oil and use to fry the cumin seeds and onion for 5 minutes, until the onion is soft and translucent.
Now add the garlic, ginger and finger chilli. Cook for about 90 seconds then mix together the flour and garam masala, spread over the frying mixture and stir well to combine. Continue cooking, stirring sonstantly for 1 minute.
Scrape in the puréed greens then add the lemon juice and mix well to combine. Reduce the heat slightly and cook for 2 minutes, stirring to warm everything through, cook the flour and allow the mixture to thicken.
Stir in the butter then season to taste with salt and black pepper.
Serve immediately, accompanied by rice and/or naan breads or flatbreads.
