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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 156 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.