Bhuteko saag, sauted leafy greens

Bhuteko saag, sauted greens

A simplest way to cook any kinds of leafy greens in authentic Nepali way.
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 3


  • 1/2 kg Any desired leafy greens – Approximately ½ Kilo stems removed if preferred
  • 3 cloves garlic
  • 4 whoe Dry red chili broken into pieces
  • 1/2 tablespoon Olive or vegetable oil
  • 1 teaspoon Salt
  • 1/2 tsp Black pepper


  • Chop the greens into small pieces, wash, and strain to dry.
  • Heat up oil in a pan. Add garlic, fry them until golden brown.
  • Add the chili, fry them.
  • Add greens and season with salt and pepper.
  • Cook for a minute until greens become soft.


- Probably the easiest way to cook greens in a Nepalese style. Just make sure greens are washed very well. Straining water properly is important to have a dry and crispy texture after cooking. If not done so, greens will become soggy. But in general, people don’t care about soggy or dry greens, they love it anyway 🙂
- Above picture is of sauted watercress (Sim Saag) and broad mustard leaves (Rayoko Saag). Any greens can be cooked. For example: Spinach, broccoli rabe, Stinging nettles, dill, radish leaves, collard greens etc. etc.
- Olive oil isn’t necessary, vegetable oil works very well.
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