All Greens Saag
Erika’s go to Saag recipe. She uses any greens handy, turnip greens, sweet and spicy, chard, and rarely spinach. We all get to enjoy when she brings it along to potluck!
adapted from bonappetit.com by Priya Krishna “Indian-ish”
Ingredients
¼ cup plus 2 Tbsp. ghee or extra-virgin olive oil
2 Tbsp. coriander seeds
¼ tsp. ground cardamom
1small onion, chopped
1garlic clove, finely chopped
1-1½" piece ginger, peeled, chopped
1pound greens = approx. 1 bunch chard and 1 bunch turnip greens, or 1 bunch greens and 2 bags baby greens
1small Indian green chile or serrano chile, coarsely chopped
1½ tsp. fresh lime juice
Kosher salt
6 oz. feta, cut into 1" pieces
1tsp. cumin seeds
¼ tsp. asafetida (optional)
¼ tsp. red chili powder
Directions
1) Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add roughly chopped greens by the handful, letting them wilt slightly after each addition before adding more. Cook until all of the greens are just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.
2) Transfer greens to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return greens mixture to pan and set over low heat. Stir in ½ cup water (can also add into the blender to help blend), then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.
3) Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Can serve with roti or rice. Enjoy!
Do Ahead: Greens mixture (without spiced ghee mixture) can be made ahead. Let cool; cover and keep in the fridge.