Tuesday, November 22, 2011

Saag Sauce

Here's a recipe I have been meaning to share. I use it whenever I have a selection of miscellaneous greens. Saag sauce is traditionally made with spinach, but I have been making it with Tatsoi, bok choy, beet, turnip, and radish greens, all of which come out delicious. My husband is not a huge fan of greens, but he'll eat anything I put in this recipe!

Saag sauce:

-6 cups miscellaneous tender greens, washed and chopped
-1 medium onion, diced
-2 cloves garlic, diced
-1 tsp. of fresh ginger, peeled and minced
-1 cup canned diced tomatoes or 1 fresh tomato, seeded and diced.
-2 Tbsp Garam Masala (an Indian spice mix, available in most grocery stores)
-1 Tbsp tumeric
-1 Tbsp ground coriander
-1/4 c heavy cream -brown sugar and cayenne pepper to taste

Directions: In a large dutch oven, saute the onion in a little olive oil until translucent and soft. Season to taste with salt. Add the garlic and ginger and saute until fragrant, about a minute. Add the ground spices and continue to cook until they release a toasted aroma, again about one minute. Stir in the greens. Cook, stirring to mix the heat through the greens until greens are wilted and becoming tender. Add the tomatoes and about 2 cups of water. Simmer until the liquid is nearly gone, the greens are softened, and the tomatoes have been incorporated. Season to taste with additional salt, cayenne, and brown sugar if necessary to take the bitter edge off of the greens (depends on which kind of greens you use). Remove from the heat and stir in the cream.

This sauce would be great with any protein in it. I tend to add canned chickpeas to keep it vegetarian. Serve over brown or white basmati rice.

Becca Burnett

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