Sort of Saag

Print Friendly, PDF & Email

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.

Related Posts

No Comments

Sorry, the comment form is closed at this time.