Best Kale And Spinach Saag Recipes
KALE AND SPINACH SAAG
I've been experimenting with saag recipes for a while now, and have finally concocted what I believe to be the best version so far. This recipe is for plain saag. Add lamb, chicken, paneer, or other deliciousness. Serve warm with rice or naan.
Provided by dasunrisin
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.
- Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.
- Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.
- Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.
- Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 21.2 g, Cholesterol 18.8 mg, Fat 6.9 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 3.9 g, Sodium 343.7 mg, Sugar 5.8 g
SAAG (INDIAN-STYLE KALE AND SPINACH)
This dish is based on Indian saag or saag paneer, commonly served in Indian restaurants. In this case, I used kale instead of mustard greens and left out the cream common in the Indian version. You can also substitute other greens for the spinach. Goes great with beef entrees.
Provided by LUNACITY
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine kale and spinach in a large soup pot over low heat. Cook just until wilted, 3 to 5 minutes. Transfer greens to a blender a little at a time. Blend until finely shredded, but not pureed, adding a small amount of water if needed.
- Heat oil in a saucepan over medium heat. Add onion, serrano chile pepper, ginger, and garlic. Cook until onion is medium brown, about 5 minutes. Add coriander, cumin, garam masala, and cayenne pepper. Cook for about 1 minute more. Add kale mixture and salt and stir thoroughly. Bring to a low boil, reduce heat, and simmer 5 more minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 18.4 g, Fat 8.2 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 699.4 mg, Sugar 1.6 g
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