Flexible Garden Greens Saag

This recipe is flexible. If you don’t have kale or hakurei turnip tops try using swiss chard, beet tops, spinach or radish tops. Traditionally from Northern India, this dish can have many variations in ingredients and flavors depending on the region or family a recipe comes from, this one calls for coconut milk, but you can easily substitute broth as well.

serves: 2-4 as a side

Ingredients:

• 3 Tbsp. Olive oil or coconut oil

• 2 tsp. Cumin seeds

• 1 Onion, diced

• 2″ piece Ginger, minced (about 5 tsp.)

• 4 cloves Garlic, minced (about 3 tsp.)

• 1 cup Crushed tomatoes (I buy cans of whole tomatoes and puree them, or puree fresh tomatoes)

• 1 1/2 tsp. Turmeric

• 1/2 tsp. Salt

• 1 small can Coconut milk or 2 cups of broth

• 6 packed cups Chopped greens (I used 1 large bunch of kale – stems removed, and the tops from 1 bunch hakurei turnips), about 270g

• 1 Tbsp. Garam masala

• 1/4 tsp Cayenne (less if you don’t like spice)

• Cilantro, to garnish

Place oil and cumin seeds in a large pot over medium heat. When the seeds start to sizzle, after about 1 minute, stir in chopped onion. Cook onion, stirring occasionally, until translucent and starting to brown, about 6-8 minutes.

Stir in garlic and ginger, cook 1-2 minutes, until fragrant but not browned.

Stir in crushed tomatoes, turmeric and salt. Cook until slightly thickened and reduced, about 3-5 minutes.

Add coconut milk and greens, cook until wilted, about 3-5 minutes. Puree using a blender (caution when blending hot liquids) or an immersion blender. Stir in garam masala, cayenne and season with more salt to taste.

Top with chopped cilantro.

Serve with rice or naan.