Wedding Day Greens Recipe

Name: Wedding Day Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ½ cups firmly packed mustard greens or 3 ½ cups collard greens or 3 ½ cups chard leaves or 3 ½ cups kale; 2 tablespoons oil (preferably mustard oil); 3 medium potatoes, peeled or not cut in 1-inch cubes; ¼ teaspoon panch phoron (Bengali 5 spice); 1 cup chopped onion; 1 teaspoon seeded chopped fresh hot green chili pepper (jalapeno is fine); ¼ teaspoon turmeric; 1 teaspoon ground black mustard seeds; 2 teaspoons ground cumin; 2 teaspoons ground coriander; ¾ cup water; 1 teaspoon sugar; ½ teaspoon salt; 2 cups peeled yams or 2 cups sweet potatoes, cut in 1-inch cubes; ½ teaspoon garam masala

Servings: persons

3 ½ cups firmly packed mustard greens or 3 ½ cups collard greens or 3 ½ cups chard leaves or 3 ½ cups kale
2 tablespoons oil (preferably mustard oil)
3 medium potatoes, peeled or not cut in 1-inch cubes
¼ teaspoon panch phoron (Bengali 5 spice)
1 cup chopped onion
1 teaspoon seeded chopped fresh hot green chili pepper (jalapeno is fine)
¼ teaspoon turmeric
1 teaspoon ground black mustard seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
¾ cup water
1 teaspoon sugar
½ teaspoon salt
2 cups peeled yams or 2 cups sweet potatoes, cut in 1-inch cubes
½ teaspoon garam masala

1
Steam greens until done but still bright green (5-10 minutes).
2
Puree and set aside.
3
Heat oil in large frying pan or wok.
4
Fry potatoes in oil about 5 minutes over medium high heat turning often.
5
Remove potatoes from pan and fry panch phoron in the remaining oil (or add a little more, if needed) until the seeds just start to pop.
6
Reduce heat to medium and add onion and chili and fry until onion is translucent, stirring often.
7
Add next 4 ingredients and fry about 2 minutes.
8
Add back in potatoes and the next 4 ingredients and bring to a boil.
9
Reduce the heat and simmer, covered, about 20 minutes, adding more water if needed.
10
Mash a few of the yam cubes into the liquid to be part of the gravy/sauce.
11
Stir in the greens and heat through.
12
Remove from heat and stir in garam masala.
13
Serve immediately to preserve the bright colours.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 ½ cups firmly packed mustard greens or 3 ½ cups collard greens or 3 ½ cups chard leaves or 3 ½ cups kale, 2 tablespoons oil (preferably mustard oil), 3 medium potatoes, peeled or not cut in 1-inch cubes, ¼ teaspoon panch phoron (Bengali 5 spice), and more.

Yes, Wedding Day Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wedding Day Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions