Best 2 Kale And Spinach Saag Recipes
**Dive into a Culinary Journey of Saag: A Symphony of Flavors and Textures**
Saag, a delectable dish originating from the vibrant lands of India, captivates taste buds with its symphony of flavors and textures. This culinary masterpiece, often featuring leafy greens such as spinach, kale, or mustard greens, is transformed into a luscious, creamy delight with the addition of yogurt, cream, or coconut milk. Infused with an array of aromatic spices, including cumin, coriander, and ginger, saag embarks on a journey of flavors that tantalizes the senses. Whether you prefer the classic spinach saag or the robust kale and spinach saag, this versatile dish promises an unforgettable culinary experience.
**Recipes to Ignite Your Culinary Passion:**
* **Kale and Spinach Saag:** Discover the perfect balance of flavors in this delectable dish, where the earthy notes of kale and spinach harmonize with the richness of yogurt and spices.
* **Spinach Saag:** Experience the timeless classic, spinach saag, a harmonious blend of tender spinach, creamy yogurt, and a symphony of aromatic spices.
* **Saag Paneer:** Embark on a culinary adventure with this delightful variation, where soft paneer cheese joins forces with spinach, creating a delightful textural contrast.
* **Chicken Saag:** Indulge in a hearty and flavorful journey with chicken saag, where succulent chicken pieces mingle with creamy spinach and a chorus of spices.
* **Saag Aloo:** Dive into the depths of simplicity with saag aloo, a comforting dish that combines tender potatoes with spinach, enveloped in a creamy and flavorful sauce.
KALE AND SPINACH SAAG
I've been experimenting with saag recipes for a while now, and have finally concocted what I believe to be the best version so far. This recipe is for plain saag. Add lamb, chicken, paneer, or other deliciousness. Serve warm with rice or naan.
Provided by dasunrisin
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.
- Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.
- Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.
- Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.
- Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 21.2 g, Cholesterol 18.8 mg, Fat 6.9 g, Fiber 4.2 g, Protein 14.4 g, SaturatedFat 3.9 g, Sodium 343.7 mg, Sugar 5.8 g
SAAG (INDIAN-STYLE KALE AND SPINACH)
This dish is based on Indian saag or saag paneer, commonly served in Indian restaurants. In this case, I used kale instead of mustard greens and left out the cream common in the Indian version. You can also substitute other greens for the spinach. Goes great with beef entrees.
Provided by LUNACITY
Categories Side Dish Vegetables Greens
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 18.4 g, Fat 8.2 g, Fiber 5.1 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 699.4 mg, Sugar 1.6 g
Tips:
- Prep your ingredients: Wash and chop the kale and spinach, peel and mince the garlic, grate the ginger, and slice the onion.
- Use a large pot or Dutch oven: This will give the saag plenty of room to simmer and prevent it from boiling over.
- Don't overcrowd the pot: If you're using a lot of kale and spinach, cook it in batches to avoid steaming it instead of sautéing it.
- Sauté the aromatics: Garlic, ginger, and onion are the base of the saag's flavor, so take your time sautéing them until they're fragrant and golden brown.
- Add the spices: Cumin, coriander, and turmeric are essential spices for saag. Add them to the pot along with the sautéed aromatics and cook for a minute or two to release their flavors.
- Add the kale and spinach: Once the spices are fragrant, add the kale and spinach to the pot. Stir to combine and cook until the greens are wilted and tender, about 5 minutes.
- Add the tomatoes and yogurt: Stir in the diced tomatoes and plain yogurt. Bring the mixture to a simmer and cook for 10 minutes, or until the tomatoes have softened and the yogurt has heated through.
- Season to taste: Taste the saag and adjust the seasonings as needed. Add more salt, pepper, or spices to your liking.
- Serve hot: Saag is best served hot with rice, naan, or roti.
Conclusion:
Kale and spinach saag is a delicious and healthy dish that's perfect for a weeknight meal. It's packed with vitamins, minerals, and antioxidants, and it's also a good source of protein and fiber. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful meal, give kale and spinach saag a try. You won't be disappointed.
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