Welcome to Emily's Plants!

Saag (East Indian Spinach & Mustard Greens)

  • 1 1/2 lbs. mustard greens
  • 3/4 lb. spinach
  • 1 1/2 inch piece ginger root, peeled and chopped
  • 1 jalapeno chili, chopped
  • salt
  • 1 quart water
  • 1/2 cup oil (you can certainly use less, if you like but this give it the right texture)
  • 3 medium onions, finely chopped
  • 1 Tbs. more of chopped ginger root
  • 4 tsp. ground coriander
  • 1 Tbs. ground cumin
  • 1 tsp. ground turmeric
  • 3 small juicy tomatoes, chopped
  • 1 Tbs. chopped garlic
  • 1 Tbs. butter

Rinse mustard greens and spinach. Remove only coarsest bottom portion of stems. Chop roughly and place in a Dutch oven (or a big pot) and add chopped 1 1/4 inch of ginger root, chili, salt and water. Boil, uncovered, about 30 minutes.

Heat oil in large pot. Add onions and fry until tender but not browned. Add 1 Tbls. Chopped ginger, coriander, cumin and turmeric. Fry 1-2 minutes then add tomatoes, garlic, and salt to taste and cook until tomatoes are softened.

Drain any liquid remaining with the greens and reserve it in a separate bowl. Place greens in food processor or blender and blend until finely chopped but not pureed. Add greens to onion mixture with reserved cooking liquid. Boil, uncovered, 40 minutes, until well combined and liquid is reduced but mixture is still moist. Turn into serving bowl and place butter in the center.

(As an easy, fast alternative use chopped frozen spinach only and cut out most of the work including the liquid separation part.)