“Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.” - by VALONE
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Nutrition
Amount Per Serving (6 total)
- Calories
- 182 cal
- 9%
- Fat
- 16.2 g
- 25%
- Carbs
- 7.6 g
- 2%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"Great recipe! One alteration I made on the advice of a local Indian restaurant was to mix 2 tablespoons of cornstarch and 3 tablespoons of water and add this mixture and stir well once the greens hav..." See moree wilted. Then cover and cook for the remaining ten minutes."
Sonnie
"Good, but I think i might just use 2 lbs of spinach next time. I think the mustard greens made it more bitter than I would have preferred...." See more"
Yaylie
"YUM! this is a great saag recipe! It came out great! I used 1lb Spinach, 1/2 lb rainbow chard and 1/2 lb collard greens. This dish stole the show for our Indian Food night. Everyone loved it! I wa..." See mores surprised how much the greens cooked down. I was sure there'd be leftovers but it was all devoured! Thanks for the great recipe -I'll be making this again in the future!"
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