What are the uses of spinach mustard?

Leaves - raw or cooked. The flavour is a happy compromise between the blandness of cabbages and the sharpness of the oriental mustards. The plant can be eaten at any stage from seedling to mature plant.

Flowering stems - raw or cooked. Sweet and succulent, but becoming hotter as the plant matures.

Found this:

Spinach and Mustard - Palak and Sarson ka Saag

From: Tahira Siddiqi

I talked to my aunt who cooks the best saags. Her recipe is so simple and here it is. Of course, she was vague about quantities so adjust spices to taste .

* 1 lb. spinach

* 1 lb. mustard greens

* 1 inch piece of ginger, roughly cut up

* 6 garlic cloves, peeled and halved

* salt ,red pepper and jalapenos to taste

* 1 tsp (about) shredded ginger

* 1 tbsp oil

Put spinach, mustard, chopped garlic and ginget and all the spices in a deep pan. Add enough water so that the greens will be cooked and not much water will be left. I guess you could start with a little and add more as you need to.

When the vegetables are really tender, puree in a food processor. Return to pan. Heat oil in a small skillet. Add the shredded ginger (whole dried red peppers, cumin and jalapeos may be added).

When the ginger is sizzling well. pour it all on top of the greens. Cover and let rest for a few minutes. Enjoy!!

This is best cooked and served in a clay pot. Serve thick corn rotis (flat breads)brushed with fresh butter . I am working on the rotis and will let you know if I develop or find good recipe.

Try it in a soup with some potatoes and peppers not the hot ones.