Methi Palak Kale

Try this very humble recipe inspired by the delicious spinach and fenugreek eaten in Pakistani Punjab - traditionally topped with freshly made Buffalo milk butter and mopped up with corn or maize flat bread.

In Britain, I also add Cavelo Nero to it, so try my recipe below with, or with it (just increase the spinach if you take a kale out). This is not to be confused with 'sarson ka saag' which is made traditionally with mustard greens, which too is eaten with butter and corn flatbreads!

Preparation time: 15 minutes

Cooking time: 10 minutes