Best 3 Mixed Greens Saag Recipes
Welcome to the world of mixed greens saag, a flavorful and nutritious dish that has been a staple in many cultures for centuries. This vibrant dish, often made with a combination of leafy greens like spinach, mustard greens, and collard greens, is packed with vitamins, minerals, and antioxidants that contribute to overall well-being. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner looking for a healthy and flavorful recipe, this article will guide you through the steps of creating a mouthwatering mixed greens saag.
Here are our top 3 tried and tested recipes!
GREENS WITH GARLIC AND RAISINS (SAAG)
A simple stir-fry turns sweetly golden when you marry spinach greens with raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat ungreased 6-inch skillet over medium-high heat. Place all garam masaala ingredients in skillet; roast 2 to 3 minutes, stirring constantly, until seeds crackle, spices turn one shade darker and the mixture has a nutty, sweet aroma. Transfer to bowl; cool 3 to 5 minutes.
- Place roasted spice blend in spice grinder. Grind until mixture looks like the texture of finely ground pepper. Store in airtight jar at room temperature for up to 1 month; beyond that, it will start to lose its full flavor. Makes 1/4 cup spice blend; use 1 teaspoon for this recipe.
- In wok or deep 12-inch skillet, heat oil over medium-high heat. Add raisins; stir-fry about 1 minute or until raisins plump up. Add onion and garlic; stir-fry 2 to 3 minutes or until onion is golden brown. Stir in spinach; toss 2 to 3 minutes or until wilted. Stir in 1 teaspoon garam masaala and salt. Cook 1 minute.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
MIXED GREENS (SAAG)
Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.
Provided by kusum gupta
Categories Curries
Time 45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
- Remove the colander and throw away the water.
- Repeat until water is clear.
- Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
- When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
- Add more water as needed.
- Heat the oil in a 4 quart pot on medium to high heat.
- Add garlic.
- Add ginger, cumin powder and coriander powder.
- Stir for a minute.
- Stir in the cooked greens gradually (making sure there are no lumps).
- Add the remaining seasonings.
- Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.
INDIAN SAAG
Indian saag is a curry of cooked mustard or similar 'bitter' greens (kale, collards, turnip greens), and spinach or similar mild greens (chard, bok choy, beet greens). Any combination of greens works! Use more spices and peppers for hot saag, or less for mild.
Provided by VALONE
Categories Side Dish Vegetables Greens
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- In a large skillet or wok, melt butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
- Stir in the chopped mustard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 7.6 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 4.2 g, Protein 4.7 g, SaturatedFat 9.9 g, Sodium 565 mg, Sugar 0.9 g
Tips for Making the Best Mixed Greens Saag
- Choose fresh, tender greens. Spinach, kale, mustard greens, and collard greens are all good choices.
- Wash the greens thoroughly. Remove any tough stems or leaves.
- Chop the greens into small pieces. This will help them cook evenly.
- Sauté the greens in a little oil until they are wilted. This will help to bring out their flavor.
- Add your favorite spices and seasonings. Cumin, coriander, turmeric, and garam masala are all popular choices.
- Simmer the greens in a flavorful liquid until they are tender. Vegetable broth, chicken broth, or coconut milk are all good options.
- Serve the greens hot with rice, roti, or naan.
Conclusion
Mixed greens saag is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it can also be a source of protein and fiber. If you are looking for a new and exciting way to cook greens, then I encourage you to try this recipe. I hope you enjoy it!
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