Kale and Spinach Saag Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 15, 2010
I made a few changed because I am vegan. I used tofu in place of cheese and almond milk in the place of milk. I did need to add more salt. Im sure it would have been better with cottage cheese thats why im giving it 4 stars. I wasnt impressed with my changes but my husband loved it.
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Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 12, 2010
Fabulous and sooooo healthy. Also a very flexible recipe. I used small frozen packages of spinach and mustard greens, substituted almond milk for dairy milk (probably could have substituted tofu for the cottage chees), substituted 1 tablespoon tikka masala for the 1/2 teaspoon garam masala, used one giant sweet onion instead of two regular onions, and substituted olive oil for ghee. I don't really like cooked greens, but THIS was GOBBLED.
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Reviewed: Jan. 26, 2010
This was very good. I used mustard greens instead of kale as I thought mustard was more traditional. I didn't have a full cup of of cottage cheese so I used some neufchatel cheese in place of the remaining cottage cheese. I also added some grated blend (cheddar and monty jack) at the end. The flavor improves with sitting.
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Photo by KIMALA

Cooking Level: Expert

Home Town: Skokie, Illinois, USA
Living In: Fort Collins, Colorado, USA
Reviewed: Oct. 22, 2009
This recipe tastes better with tomato puree in place of milk and cheese.I add cottege cheeze cubes in tomato gravy and palak paste. Chhaya[cstopre]
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Cooking Level: Expert

Home Town: Bangalore, Karnataka, India

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Displaying results 11-14 (of 14) reviews

 
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