Mixed Greens (saag)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 10 ounces chopped spinach (or collard greens)
• 10 ounces chopped broccoli rabe
• 20 ounces mustard greens
• 1/2 cup cornflour
• 1/2 cup green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)
• 1 chopped tomato
• 1 tablespoon oil
• 1 teaspoon salt
• 1 tablespoon crushed garlic
• 2 teaspoons chopped ginger
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 teaspoon black pepper

Recipe

• 1 if using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
• 2 remove the colander and throw away the water.
• 3 repeat until water is clear.
• 4 chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
• 5 when little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
• 6 add more water as needed.
• 7 heat the oil in a 4 quart pot on medium to high heat.
• 8 add garlic.
• 9 add ginger, cumin powder and coriander powder.
• 10 stir for a minute.
• 11 stir in the cooked greens gradually (making sure there are no lumps).
• 12 add the remaining seasonings.
• 13 cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and saag is to your taste.