Greens With Garlic And Raisins Saag Recipes

INDIAN-STYLE STEWED GREENS (SARSON KA SAAG)

Steps:

• Prepare greens by separating the stems and leaves. Discard the larger stems. Roughly chop the remaining stems and leaves. Place chopped greens in a large bowl and fill with cold water. Swish greens with your hand. The dirt will sink to the bottom.
• Heat oil in a large saucepan over medium-heat. Add ginger and green chilis. Sauté 1-2 minutes until you see golden brown bits. Scoop out the prepared greens from the water, and add them to the saucepan along with 1 cup water and the salt. Turn heat to medium-low, cover, and steam for 30 minutes. The greens will become very soft.
• Meanwhile, in a separate small skillet on medium-low, heat ghee and add onion. Sauté until lightly browned (about 10-15 minutes). At the beginning, nothing much will happen, but as soon as the moisture evaporates it will brown quickly, and even burn. So be careful. You want it evenly and lightly browned. Turn off the heat and set aside until needed.
• After 30 minutes of simmering the greens, turn off the heat. Use an immersion blender to blend the greens right in the saucepan, or blend separately in a blender after cooling slightly. (If you use the blender method, be very careful and ensure that the steam has a way to escape so the lid doesn't blow off.) After blending, turn the heat back on low.
• Add prepared onion saute to greens, along with garam masala and fresh lime juice. Simmer until the oil rises to the surface (about 3-5 minutes). Taste, and adjust for salt. If you find it too bitter, add a teaspoon of raw sugar.

INDIAN SAAG

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.

HEARTY GARLIC GREENS

Steps:

• Bring a large pot of salted water to a boil. Drop hearty greens into water and blanch for 4 minutes. Immediately plunge blanched greens into a bowl of ice-cold water to stop the cooking. Drain, squeeze dry, and set aside.
• Heat oil and garlic in a large skillet over medium-low heat. Cook until the garlic is golden around the edges, 8 to 10 minutes. With a slotted spoon, remove garlic from skillet; set aside.
• Raise heat to high. Add hearty greens and cook for an additional 5 minutes. Add spinach; season with salt and red pepper flakes to taste. Cook until spinach wilts, stirring frequently (about a minute). Return garlic to pan and stir. The greens can be served immediately or at room temperature.

SAAG PANEER

Steps:

• In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won't get evenly chopped. You should have about 3 packed cups of minced spinach.
• Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
• Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
• Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
• Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
• Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
• Divide rice and flatbread among 4 shallow bowls or plates. Pass the saag paneer to spoon on top.