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Lilly’s Table

 
 
Brown Rice
© Lillys-Table.com Photo of Saag
 

Tags: Dairy Free Gluten-Free vegetarian Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Saag

from Saag, Squash Dal + Rice, the Week of October 11, 2015.
View the next recipe for this meal.

Indian spiced greens are simmered with goodness to create a thick luscious sauce that can be accompanied simply with rice or your favorite protein: chicken, shrimp, tofu, or chunks of paneer. This is one of my favorite ways to use up the dark leafy greens that often arrive out of my garden in abundance such as spinach, kale, collards, chard, tat soi, turnip or beet greens or more. Any combination of those greens work as well. Adjust the heat by adding more or less of the jalapeno and chili powder depending on your taste.

Ingredients

  • 1 onion, finely minced
  • 1 inch piece ginger, peeled and finely minced or grated
  • 3 cloves garlic, finely minced
  • 1 jalapeno, finely minced
  • 2 tablespoons vegetable oil (high heat)
  • 1 tablespoon coriander, ground
  • 2 teaspoons cumin seed, ground
  • 1 teaspoon chili powder, more or less to taste
  • 2 teaspoons turmeric
  • 1 lb greens, spinach, kale, collards, etc (see intro for the possibilities!)
  • ½ lemon, juiced
  • 1 cup coconut milk, shaken, or heavy cream instead

Serving Size: 4 People

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Preparation Instructions

Place a deep skillet or wide saucepan over medium heat. Add the minced up onions, ginger, garlic, and jalapeno. Be sure to not put your face in the steam as this combination is guaranteed to sting your eyes.

Toss everything in the pan periodically for a couple of minutes until the ingredients start to stick, then drizzle in the oil. Continue to saute for another 10 minutes or more until the onions appear tender, but not golden. Reduce the heat if necessary to avoid darkening the onions.

Now sprinkle in the spices: coriander, ground cumin, chili powder, turmeric and salt. Saute for another 5 minutes. Add the chopped dark leafy greens. If there are more greens than fit in the pan, let them cook down briefly and then add more as they are able to fit. Add a splash of water if the greens are sticking.

Once the greens are completely cooked down, transfer to a blender and pulse into a chunky sauce. Taste. Add more of any of the spices or salt as desired. Transfer the sauce back to the saute pan over medium heat, stir in the cream or coconut milk.

If adding a protein, sear the chunks and then fold into this sauce. Serve over rice, with naan or however you most enjoy it. Garnish with tomatoes as we did in the photo above.

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