Bengali-Style Braised Greens

Try this easy and delicious Natural Gourmet Institute recipe
  • 8 servingsServings


  • 2 tablespoons coconut oil
  • 2 teaspoons black mustard seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon onion seeds
  • 1/4 pound shallots (about 2 shallots), minced
  • 2 garlic cloves, minced
  • 1-3 inch (3 ounces) piece ginger root, julienne
  • 1/4 teaspoon turmeric
  • 12 curry leaves
  • 1 pound mixed braising greens, (Mustard Greens, Rainbow Chard, Curly Kale, Russian Kale, Tuscan Kale, Collards, or Beet Greens) stems removed, chiffonade
  • Salt and pepper


1. Heat a wok and add coconut oil. When oil is hot, add black mustard seeds and cook until they start to pop. Add cumin, fennel, fenugreek, and onion seeds. Toast until fragrant. Add shallots, garlic, and ginger. Add turmeric and cook for 1 minute. Add curry leaves (they will crackle almost immediately).

2. Toss in greens and season with salt and pepper. Stir-fry for a few minutes until wilted. Serve immediately

See Also: Carrot-Olive Salad