Mixed Greens Saag


by Jen Langdon, 2018 CSA Member

There are few meals that are as tasty AND as unphotogenic as Saag. This is one of our favorite vegetarian meals at CHF. It's a great way to use up loads of greens. At the end of each growing cycle of spinach, we've cleared out the remaining plants and turned them into saag for staff lunch.

Jen's recipe, as pictured above, uses the beet greens we have in abundance in the garden right now. And it's delicious.



2 tablespoons vegetable oil
16 oz mixed greens (leaves and tender stems, chopped small - use any variety of greens, or try a                                     mix. Beet greens, kale, spinach, or lambsquarter work really well. In the                                             photo, I used beet greens.)
1 onion, finely chopped
1.5 inches of fresh ginger, peeled and minced
4 cloves garlic, minced
1 serrano chile, finely chopped
1 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 cup plain yogurt

Serves 2



In a heavy pot or large skillet, heat the oil and saute the onions, ginger, garlic, and chile until well carmelized--about 15 minutes.

Add the spices and a tablespoon of water. Cook, stirring often, until the spices are married and it smells awesome--3 to 5 minutes.

Add the greens and a little water, and stir well. Cover and stir occasionally until the greens are very soft - time will vary widely based on the variety of greens used. Add a little salt and more water if needed, stir, and cook about 5-10 minutes with the lid off. Remove from heat.

Add the yogurt, a little at a time. Serve over rice. If you have some cream on hand, add a splash with the yogurt!