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From Eamon Molloy, Hillsdale Farmers’ Market

Serves 8-10

1 lb greens mix (collards, kale, mustard greens, etc.), washed and coarsely chopped
1 cup onion, finely chopped
6 tbsp canola or grapeseed oil
2 tbsp ginger, finely chopped
3 garlic cloves, minced
2 tsp garam masala
1/2 tsp turmeric powder
1/8 tsp cayenne pepper (optional)
2 tsp salt

Set two quarts of water to boil in a large pot. When water boils, add salt and greens and lower to a simmer. Cook greens uncovered until tender, about 10 minutes. Drain, reserving 1/2 cup of water.
While the greens are cooking, heat the oil over medium heat in a large pan or wok. Add onion, and cook until it begins to soften and become translucent. Add garlic and ginger, stir for a minute, then add spices, stirring constantly.

Add the cooked greens and reserved water to pan. Cook for another 20 minutes, add salt and pepper to taste and serve.

Note: Several winter greens have a nice peppery bite to them and you won’t need to add cayenne. But if you like spicier greens, add the cayenne when adding the other spices.

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