Saag (Indian-Style Kale and Spinach) recipe

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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

Nutrition Info

155.5 calories
carbohydrate: 18.4 g
cholesterol: : -
fat: 8.2 g
fiber: 5.1 g
protein: 6.8 g
saturatedFat: 1.3 g
servingSize: -
sodium: 699.4 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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.

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