Author Notes: I confess, I started out with the intention of making good ol sarson ka saag, but could not make it the traditional way since I was out of some of the ingredients for the recipe. Well, time, tides and fresh green wait for no one, so I ended up using some berbere spice blend I had on hand. The net result: G & I preferred this version way way more than the traditional one, I simply had to put this recipe down on paper before it slipped away. - Panfusine
- 1 bunch curly mustard greens
- 2 bunches spinach leaves
- 1-2 tablespoon berbere spice blend
- 2 green chiles, broken into pieces
- 1 medium sized onion, diced coarsely
- 2 cloves garlic
- 2 tablespoons fresh ginger root, minced
- 1 pinch turmeric (optional)
- 3 tablespoons Ghee or olive oil
- 1/4 cup sour cream or Labneh
- Salt to taste
- Remove the central rib from the mustard leaves and trim the stalks off the spinach. Rinse thoroughly to get rid of any grit and shake to dry. In a large pan add about 1/2 inch of water and add the greens. Allow to wilt thoroughly on low heat. Transfer just the leaves along with the green chile and blend into a smooth paste, taking care to add just enough water need to blend. Set aside.
- Chop the garlic & ginger coarsely and blend them into a smooth paste. transfer the ginger/garlic into a small dish and add the diced onions to the blender and grind it to a smooth paste as well.
- Heat the Ghee/ Oil and add the ginger / garlic paste. Fry on medium - low heat until the mix turns a golden brown. add the onion paste and fry until the raw smell disappears.
- Add the berbere spice blend, stir for a minute to let the spices 'bloom' before adding the mashed Greens and salt. , Add the optional turmeric if you wish (I find that the turmeric helps the greens retain a bright color). Cover and allow to simmer for about 10 minutes until the greens have thickened up and most of the water has evaporated.
- Stir in the Sour cream until its mixed completely into the greens and transfer to a serving dish. Serve alongside flatbreads such as Lavash or roti.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens