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CSA eats! spinach and green kale, starring in Chicken with Kale and Spinach Saag

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Kale and Spinach Saag from allrecipes.com
the original recipe poster dasunrisin mentions – “This recipe is for plain saag. Add lamb, chicken, paneer, or other deliciousness. Serve warm with rice or naan.”

I made it with some cut up chicken tenders that I cooked beforehand. Served with some white basmati rice. I am not sure how much spinach and kale I had, I used whatever I had gotten from my CSA this week, and didn’t measure it. at the end I decided to blend all of it rather than half. for some reason it wasn’t as creamy as I would have liked. Plus the greens were still chunks. Saag is more like a sauce in Indian restaurants. Need to figure out how to make this more saucy.

INGREDIENTS:
1 (1 inch) piece fresh ginger, peeled and
coarsely chopped
6 cloves garlic
1/4 cup water, or more as needed
1/2 teaspoon garam masala
1 (10 ounce) bag fresh spinach, chopped
10 ounces fresh kale, chopped
1 cup milk
1 cup cottage cheese
1 pinch salt
1 pinch ground nutmeg
2 teaspoons ghee (clarified butter)
2 onions, chopped

DIRECTIONS:
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.

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2 responses »

  1. Made this tonight with 90% kale 10% beet greens. Thought it was pretty good. Thanks for helping me stretch myself with my CSA goodies. Good break from kale chips.

    Reply

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