Mustard Leave Per Bunch

A fresh bunch of mustard leaves (sarson), with a peppery, slightly bitter taste. They are the star of Punjabi sarson da saag, cooked slowly with spinach and bathua and served with makki di roti and white butter. They also go into stir-fries and dals. Wash well and chop finely. Store in the fridge and use within a couple of days.