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Author Notes: When I make saag, using many friends recipes as a starting point...I often end up throwing in anything I find in my fridge...basically I have previously added in almost any leafy green you can think of...the key is to purée it then when ready to serve sauté it with onions ginger and cherry tomatoes. I eat it with rice, bread, roti or just by the spoonful - Lena S.
- 1 Large broccoli head
- 2 Bunches of spinach...or more
- 2 Bunches of Swiss chard chopped
- 1 Medium sized onion finely diced
- 2 Cloves of garlic minced
- 1 tablespoon Finely grated ginger
- 1 tablespoon Salt or to taste
- 1 teaspoon Turmeric
- 1 cup Halved cherry tomatoes
- 2 tablespoons Butter or ghee
- 3 tablespoons Vegetable or canola oil
- 1 tablespoon Ground coriander
- 1 tablespoon Ground cumin
- Steam broccoli, spinach and Swiss chard until they are soft enough to purée. Then adding a few cups of water purée with a hand held or upright blender until it's thick consistency. Add enough water to blend, but not soupy. If you add too much water cook the greens purée on a stovetop until it's thickened.
- In a separate sauté pan, add oil and the ghee or butter, with onions, garlic and ginger.
- Once onions are translucent, add in salt and turmeric, cumin and coriander powders.
- Next throw in the cherry tomatoes and sauté one minute
- Finally add the greens purée and mix well. Heat through and let simmer a few minutes. Serve piping hot!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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