SAAG (INDIAN-STYLE KALE AND SPINACH)

Saag (Indian-Style Kale and Spinach) image

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

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Ingredients

1 bunch kale - stems removed, roughly chopped, and rinsed
1 bunch spinach - stems removed, coarsely chopped, and rinsed
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 serrano chile pepper, minced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon garam masala
¼ teaspoon cayenne pepper
1 teaspoon salt

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