Punjabi Saag

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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

AuthorSheenaCategory, DifficultyIntermediate

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)

Yields4 Servings
Prep Time15 minsCook Time9 hrs 30 minsTotal Time9 hrs 45 mins

Ingredients:

 1 lb Broccoli Rabe, chopped in large chunks (remove 1" from stem at bottom)
 1 Bundle Kale, chopped in large chunks (remove 1" from stem at bottom)
 16 oz Spinach
 7 cups Water
 2 tsp Extra Virgin Olive Oil (EVOO)
 1 Medium onion
 ½ tsp Minced ginger
 ½ cup Crushed tomatoes
 2 tsp Salt
 1 tsp Cumin
 1 tsp Ground coriander
Optional
 1 tsp Extra hot chili powder

Directions:

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!

Optional
12

Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!

Nutrition:

Nutrition Facts

Serving Size ¾ cup

Servings 4


Amount Per Serving
Calories 137.3
% Daily Value *
Total Fat 3.7g6%
Total Carbohydrate 21.8g8%
Dietary Fiber 9g36%
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 lb Broccoli Rabe, chopped in large chunks (remove 1" from stem at bottom)
 1 Bundle Kale, chopped in large chunks (remove 1" from stem at bottom)
 16 oz Spinach
 7 cups Water
 2 tsp Extra Virgin Olive Oil (EVOO)
 1 Medium onion
 ½ tsp Minced ginger
 ½ cup Crushed tomatoes
 2 tsp Salt
 1 tsp Cumin
 1 tsp Ground coriander
Optional
 1 tsp Extra hot chili powder

Directions

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!

Optional
12

Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!

Punjabi Saag

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