Chard and Mustard Greens, Oh My!

Sarsoon Ka Saag Fresh

Sarsoon Ka Saag Fresh

After not harvesting in our garden for two weeks, we had an over-abundance of Swiss chard and mustard greens. How was I going to use them all, without wasting them? A fellow gardener asked for ways to fix chard besides stir-fry with tomatoes. It got me to thinking how we’ve cooked it in the past.

Because chard is in the same family as spinach, I use it the way I use spinach. You can make cream of chard soup, use it in smoothies or fresh squeezed juices.

In the morning, I made a simple dish: onion, chard, sauteed together in grapeseed oil and sprinkled with salt and nutmeg, then added a bit of homemade cheese sauce (the sauce is optional). My cheese sauce mixture was: tapioca starch, coconut oil, milk and asiago cheese. Once that was added, I gently cooked two eggs over-easy and put them on top of the bed of cooked, creamed chard.

Another favorite way to cook chard is simply olive oil, garlic, onion, lemon juice and Bragg Liquid Aminos.

Making a one pot meal is another favorite – using chard, mustard greens, tomatoes, squash, peppers (sweet and/or hot), onions, garlic and salt. Then mixing in cooked rice and topping with cheese (optional).

Now what to do with the mustard greens? They can also be added to smoothies and fresh juices, but in such a small quantity (they are potent!) that it would hardly make a dent in the amount we had. (Note that mustard greens, especially raw and juiced, are especially cleansing to the liver and bloodstream.) I prefer Ayurvedic recipes when using greens. So I found this recipe, but modified it.

First, Seema shows how to make a traditional Indian dish with spinach and mustard greens. After, I will note the changes I made in the modified recipe.


In one pot, put:

2 bunches of shredded sarson or mustard leaves
4 bunches of shredded chard leaves, separated from the stalks (you want only the tender part)

In a large skillet, with the coconut oil, sautee 2 minutes:

1/4 cup coconut oil
1 tsp fenugreek seeds
1 1/2 tsp red chilli powder
1 1/2 tsp turmeric powder or 1 Tbsp fresh

Add the rest of the ingredients below, and sautee until tender.

2 chopped onions
chopped chard stems
1 1/2 tsp salt (or to taste)
3 heaped tbsp chopped ginger
4 cloves chopped garlic
1-2 jalapenos or other hot peppers (optional)

Once these are tender, add:

4 chopped tomatoes
3 tbsp cilantro leaves or 1 tsp coriander powder

Once all ingredients are tender, take a hand blender (or other appliance) and blend until fairly smooth, or whatever consistency you like. Add extra coconut oil or butter, to taste (optional). Add the cooked greens (do not blend to make smooth unless you want the entire sauce well blended), mix and simmer for 15-30 minutes. After simmering, you can add cream to mellow the spicy taste, as an optional and final ingredient. Serve over a bed of steamed brown rice (basmati is my favorite).




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