Kale and Spinach Saag

Kale and Spinach Saag

14
dasunrisin 3

"I've been experimenting with saag recipes for a while now, and have finally concocted what I believe to be the best version so far. This recipe is for plain saag. Add lamb, chicken, paneer, or other deliciousness. Serve warm with rice or naan. "
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Ingredients

55 m servings 191 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste.
  2. Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes.
  3. Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix.
  4. Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes.
  5. Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.

Reviews

14
  1. 18 Ratings

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Most helpful positive review

This is a response to the review by MGPaneer on Jan25, 2011(I have not tried this recipe). Saag is NOT name of Mustard Greens in either Hindi or Punjabi. That honor belongs to Sarson. Saag i...

Most helpful critical review

I wanted to write just to provide some linguistic clarity. "Saag" is both the name for the dish and the Punjabi/Hindi word for mustard greens, which are the main component of the dish. If ther...

I wanted to write just to provide some linguistic clarity. "Saag" is both the name for the dish and the Punjabi/Hindi word for mustard greens, which are the main component of the dish. If ther...

This is a response to the review by MGPaneer on Jan25, 2011(I have not tried this recipe). Saag is NOT name of Mustard Greens in either Hindi or Punjabi. That honor belongs to Sarson. Saag i...

I was the only one in my family who liked this. I accidentally over blended half of the saag for the last step, so it came out looking like babyfood- but such a beautiful color! The only thing...

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 to...

The contrary opinions on whether this can be called saag and the appropriateness of the ingredients arise from different sub-cultures within the Indian sub-continent. Among Punjabis( people whos...

REVISIONS: I'm sure the original is amazing too, but a few substitutions made this the best Spinach Saag ever! No cottage cheese=used plain yogurt instead Added fried cubes of Indian Cottage Ch...

Excellent! Tastes just like my fav Indian restaurants! I used cottage cheese, a little yogurt I had left and almond milk instead of reg milk. Thanks so much-I've tried other saag recipes-this ...

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]

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 th...