Nepali / Himalayan · side
Saag A thick, earthy braise of spinach and mustard or other winter greens, softened with onion, garlic, ginger and warm spices. Finished with a quick sizzle of chile and garlic and a pat of butter, it is a comforting side for rice or flatbread.
total 50 min
prep 15 min
cook 35 min
servings 4 Keep this recipe Add a copy of Saag to your Saucepan library.
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Back to 4 servings greens 1 pound fresh spinach, washed, dried and chopped; stems tender ones included 1 pound mustard greens, collard greens or kale, washed and chopped, tough stems removed 2 tablespoons ghee or oil 0.5 cup onion, chopped 1 tablespoon ginger, grated 3 cloves garlic, minced spices 1 teaspoon ground cumin 0.5 teaspoon ground coriander 0.5 teaspoon garam masala 0.25 teaspoon turmeric 0.5 teaspoon cumin seeds, optional, for blooming in the fat 0.5 teaspoon salt, more to taste 0.5 cup water, added as needed finish 2 tablespoons salted butter, optional, to finish 1 green chile, minced, optional
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1 Step 1: Wash the greens well in several changes of water to remove grit, then drain and pat dry. Chop them finely, discarding any tough stalks.2 Step 2: Heat the ghee or oil in a deep skillet over medium heat. Add the cumin seeds if using and cook until they sizzle, about 30 seconds.3 Step 3: Add the onion, ginger and garlic and cook, stirring, until softened and golden, about 5 minutes. Add a splash of water if the pan gets too hot.4 Step 4: Stir in the cumin, coriander, garam masala, turmeric and salt and cook for 30 seconds until fragrant.5 Step 5: Add the mustard greens and a splash of water, cover and cook over medium-low heat for about 8 minutes until they begin to soften.6 Step 6: Add the spinach a handful at a time, stirring until it wilts. Continue cooking uncovered over medium heat for 5 to 8 minutes, until the greens are completely soft and most of the liquid has evaporated, adding water a spoonful at a time if they dry out.7 Step 7: Mash the greens coarsely with a potato masher or the back of a spoon, or blend briefly for a smoother texture. Adjust salt to taste.8 Step 8: Top with butter and minced green chile if using, and serve hot. The saag thickens as it cools.getsaucepan.com/r/4d8d2b07-c705-5e77-b83f-790d438b3452
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