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Kale and Spinach Saag

Kale and Spinach Saag

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    55 m
dasunrisin

dasunrisin

I've been experimenting with saag recipes for a while now, and have finally concocted what I believe to be the best version so far. This recipe is for plain saag. Add lamb, chicken, paneer, or other deliciousness. Serve warm with rice or naan.

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Nutrition

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  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  1. Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.
  2. Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.
  3. Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.
  4. Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.
  5. Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.
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Reviews

MGPaneer
27

MGPaneer

1/25/2011

I wanted to write just to provide some linguistic clarity. "Saag" is both the name for the dish and the Punjabi/Hindi word for mustard greens, which are the main component of the dish. If there are no mustard greens, it is not "saag". This could be a "palak" dish (palak means spinach). Also, no South Asian person (myself included) would ever add milk and/or cottage cheese to such a dish. Cubes of paneer can be added. But as this recipe stands, it is entirely inaccurate to call it a saag dish or even any version of a saag dish. This seems be more of an "Indianized" creamed spinach dish.

zubin
22

zubin

10/7/2011

This is a response to the review by MGPaneer on Jan25, 2011(I have not tried this recipe). Saag is NOT name of Mustard Greens in either Hindi or Punjabi. That honor belongs to Sarson. Saag is the name of a dish that is cooked in such a fashion with leafy greens. So if the primary leafy green is Mustard Greens(which is usually the case) then it is called Sarson da Saag (da=of, so this translated to Saag of Mustard Greens). This dish could be called Kale da Saag. As for the addition of milk/cream, this is a common practice in many Indian restaurants in both India and the US to give the Saag added richness. Home cooks tend to use a big chunk of butter/ghee instead of the milk to give it the richness. So the person is correct in calling this Saag although calling it Kale Saag may be more appropriate since just Saag is usually always with Sarson(Mustard Green). Also, Paneer is a type of Cottage Cheese so please go over your info before posting. Just because you Indian does not make you correct(I am Indian btw) Hope this helps.

Mrs. Jason
11

Mrs. Jason

5/11/2012

I was the only one in my family who liked this. I accidentally over blended half of the saag for the last step, so it came out looking like babyfood- but such a beautiful color! The only thing I changed was to use olive oil instead of ghee- didn't have any and was too lazy to make some from scratch. I don't know if I'd make this again. It wasn't bad. It helped me use up all the kale I had which was why I thought to make it in the first place, but it's really too high in carbs for my husband and I to eat and it didn't particularly wow either of us.

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