Saag (Indian-Style Kale and Spinach) recipe
All Recipes Side Dish Vegetables Greens
Ingredients
- 1 bunch kale - stems removed, roughly chopped, and rinsed 1 bunch spinach - stems removed, coarsely chopped, and rinsed 2 tablespoons vegetable oil 1 medium onion, finely chopped 1 serrano chile pepper, minced 1 tablespoon minced ginger 1 tablespoon minced garlic 1 teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon garam masala ¼ teaspoon cayenne pepper 1 teaspoon salt
Nutrition Info
- 155.5 caloriescarbohydrate: 18.4 gcholesterol: : -fat: 8.2 gfiber: 5.1 gprotein: 6.8 gsaturatedFat: 1.3 gservingSize: -sodium: 699.4 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Saag (Indian-Style Kale and Spinach)
Directions
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Combine kale and spinach in a large soup pot over low heat. Cook just until wilted, 3 to 5 minutes. Transfer greens to a blender a little at a time. Blend until finely shredded, but not pureed, adding a small amount of water if needed.
Heat oil in a saucepan over medium heat. Add onion, serrano chile pepper, ginger, and garlic. Cook until onion is medium brown, about 5 minutes. Add coriander, cumin, garam masala, and cayenne pepper. Cook for about 1 minute more. Add kale mixture and salt and stir thoroughly. Bring to a low boil, reduce heat, and simmer 5 more minutes.