Saag

Makes 4 Servings of 3/4 cup each. Nutrition per serving: Weight Watchers 3 + points ~ Calories 137.3 ~ Fat 3.7 g ~ Carbs 21.8 g ~ Fiber 9.0 g ~ Protein 9.4 g

Saag is a known as a good luck type of dish that is made on special occasions.  Apparently, it has special powers to assist  families in “mingling & mixing” together especially during weddings. (I was told this by my Aunt)

Saag is a North-Indian dish that is a “catch all” term that for various green leafed dishes.  It can be made with greens such as: mustard leaves, Spinach, Kale, Broccoli Rabe, Broccoli…as well as other healthy green veggies.  Saag is very versatile and can be mixed with Paneer (Indian Cheese), potatoes, chick peas, chicken, goat or lamb.   This recipe is a basic recipe for Saag that I learned from my mother.   It can easily be transformed to any dish containing saag, such as:  Saag Paneer.  OR you can try my Chicken & Saag Curry Recipe

SAAG PANEER

Tip***To make Saag Paneer..purchase a 8 oz bag of Nanak pre-cut paneer and add to step number 10 in the recipe below.

 

Enjoy Saag with garnished cilantro, naan, roti, papadums or rice.   I have no problem eating it with a spoon right out of the bowl 🙂

 

 

 

 

Saag

Saag

Makes 4 Servings of 3/4 cup each. Nutrition per serving: Weight Watchers 3 + points ~ Calories 137.3 ~ Fat 3.7 g ~ Carbs 21.8 g ~ Fiber 9.0 g ~ Protein 9.4 g

Ingredients

  • 1 lb of Broccoli Raab; chopped in large chunks (remove 1″ from stem @ bottom)
  • 1 bundle of Kale; chopped in large chunks (remove 1″ from stem@ bottom)
  • 16 oz bag of Spinach
  • 7 cups of Water
  • **Tarka**
  • 2 tsp Extra Virgin Olive Oil (EVOO)
  • 1 medium onion
  • 4 medium garlic cloves
  • 1/2 tsp minced ginger
  • 1/2 cup crushed tomatoes
  • 2 tsp Salt
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Extra Hot Chili Powder ** optional**

Instructions

  1. Add Broccoli Raab, Kale and water to large crock pot cook 1.5 hrs on high.
  2. Fold in Spinach, cover and lower heat setting to low & cook for 8 hours. ** I let it cook overnight**
  3. Using an immersion blender; blend all the greens until it looks like a thick puree. **You may need to add water, if the greens mixture is too dry**
  4. This puree yields about 4 cups. I use 2 cups right away & freeze 2 cups for the next time.
  5. Now make the “tarka”
  6. In a food processor “chop” the onions and garlic, set aside
  7. Put a large deep dish saute pain over medium/high heat.
  8. Add EVOO, once heated add the onions, garlic, ginger and saute until the onions begin to brown.
  9. Add Crushed tomatoes & all of the seasonings; saute for until well combined and begins to bubble
  10. Add the 2 cups of green puree. Saute until well heated; cover & cook on low for 20 minutes; mixing occasionally.
  11. Serve & Enjoy!
  12. **If you have some points to spare: add a pat of butter on top when you serve each bowl; it adds a great silky look & gives a great buttery taste! I do this for my son & he loves it…..so do I 😉
http://culinarytuesdays.com/saag/

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