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.
Ingredients
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1
Large broccoli head
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2
Bunches of spinach...or more
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2
Bunches of Swiss chard chopped
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1
Medium sized onion finely diced
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2
Cloves of garlic minced
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1 tablespoon
Finely grated ginger
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1 tablespoon
Salt or to taste
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1 teaspoon
Turmeric
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1 cup
Halved cherry tomatoes
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2 tablespoons
Butter or ghee
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3 tablespoons
Vegetable or canola oil
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1 tablespoon
Ground coriander
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1 tablespoon
Ground cumin
Directions
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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.
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In a separate sauté pan, add oil and the ghee or butter, with onions, garlic and ginger.
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Once onions are translucent, add in salt and turmeric, cumin and coriander powders.
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Next throw in the cherry tomatoes and sauté one minute
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Finally add the greens purée and mix well. Heat through and let simmer a few minutes. Serve piping hot!
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