A quick, inexpensive and tasty meal. Here is the recipe for just the saag but it is great with chicken, lamb or even as a saag paneer.
Ingredients:
- 1/2 cup butter
- 2 teaspoons cumin seed
- 1 Indian green chili pepper, seeded and diced
- 2 cloves garlic, chopped
- 2 tablespoons ground turmeric
- 1 pound chopped fresh collard greens
- 1 pound chopped fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
Directions:
- In a large skillet, melt butter over medium-high heat, and cook and stir cumin seed, chili pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped collard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Print This Post