Mustard Greens, Nepalese-style

Between 2000 and 2001, I spent about five months in Nepal. For four weeks I trekked the Anapurna circuit and then turned inward to basecamp. I also did a 10-day trek in northern Nepal. When I was in Tibet, I visited basecamp on the North Face of the Mt. Everest. Everywhere in Nepal (outside of the Western eateries in Kathmandu Valley), the main food is dhal bhat (yellow lentils) accompanied by rice, spicy pickles, and some sort of spicy greens (if in season). After trekking all day, it was about the best food I”ve ever eaten. I’m hoping this recipe will help bring back some of those memories.

Ingredients ■3 tablespoons peanut or mustard oil (olive oil has too low a smoking point for this recipe) ■1 pound mustard greens, cleaned and coarsely chopped ■1 teaspoon crushed red pepper, or to taste ■1 tablespoon ground cumin ■1 teaspoon ground turmeric 

 Preparation Instructions:

 Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes. Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.

Recipe courtesy of www.thespicehouse.com. The best spice shop I’ve ever been to!

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