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Mixed Greens Saag

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Ingredients

Adjust Servings:
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

Nutritional information

83.7
Calories
23 g
Calories From Fat
2.6 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
353 mg
Sodium
13 g
Carbs
5 g
Dietary Fiber
1.9 g
Sugars
4.9 g
Protein
171g
Serving Size

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Mixed Greens Saag

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    Cuisine:

    This recipe is truly delicious. My husband, who is a chef, was raving about the way it made the house smell as soon as he walked in the door. Healthy, easy, and so tasty! used dried fenugreek leaves, 16 oz. turnip greens, 16 oz. mustard greens, and about 8 oz. spinach, all frozen. I kept the ginger in good-sized pieces, and doubled the chili powder. I thought that the spices wouldn't be enough for this huge pot of greens, but it is perfect! I also used a hand blender. Definitely a keeper. My husband mixed leftovers with plain yogurt and Sriracha for a dip, too.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Mixed Greens (Saag),Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.,This recipe is truly delicious. My husband, who is a chef, was raving about the way it made the house smell as soon as he walked in the door. Healthy, easy, and so tasty! used dried fenugreek leaves, 16 oz. turnip greens, 16 oz. mustard greens, and about 8 oz. spinach, all frozen. I kept the ginger in good-sized pieces, and doubled the chili powder. I thought that the spices wouldn’t be enough for this huge pot of greens, but it is perfect! I also used a hand blender. Definitely a keeper. My husband mixed leftovers with plain yogurt and Sriracha for a dip, too.,Not sure why mine didn’t work out as well as others’… I followed the recipe exactly. But the spices were overwhelming with mine. I’m going to try it again later, but cut down on the spices a little.


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    Steps

    1
    Done

    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
    Done

    Remove the Colander and Throw Away the Water.

    3
    Done

    Repeat Until Water Is Clear.

    4
    Done

    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
    Done

    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
    Done

    Add More Water as Needed.

    7
    Done

    Heat the Oil in a 4 Quart Pot on Medium to High Heat.

    8
    Done

    Add Garlic.

    9
    Done

    Add Ginger, Cumin Powder and Coriander Powder.

    10
    Done

    Stir For a Minute.

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