Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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Kale and Spinach Saag

Indian food to me is comfort food. Its aroma and flavors wrap me like a blanket on a cold winter night – cozy, soft and warm. I’m not much for spicy food but I do love the pop of flavors good spices brings out.

This dish is one of my favorites because I love yogurt. I have a tendency to mix it in as many things as I possibly can. I have mixed it in cakes, rice, vegetables, lentils, muffins.. oh the list could go on. I think the only thing I’ve never dared to mix it with has been meat – which from everything I’ve learnt so far – has been a very good decision.

Kale and Spinach Saag

Servings

4

Ready in

55 minutes

Ingredients

  • 1 inch fresh ginger, peeled
  • 5 ounces fresh spinach
  • 5 ounces fresh kale
  • 1 yellow onion
  • 1 cup SCD legal yogurt
  • 1 cup dried curd cottage cheese (DCCC; also known as Farmer’s cheese)
  • 1/2 teaspoon garam masala
  • 1 pinch ground nutmeg
  • 1/4 cup water; more if needed
  • 2 teaspoons ghee or vegetable oil

Directions

1. Peel the skin off the ginger using a vegetable peeler. Place the ginger piece in a blender with 1/4 cup water. Blend into a smooth paste.

2. Heat the ginger paste in a large skillet over medium-low heat.

3. Mix in garam masala. Reduce the heat to low, cover, and simmer for about 15 minutes stirring periodically. Add more water to the paste if it gets dried out.

4. Discarding the hard center stem, chop the kale and spinach into bite size pieces (about an inch wide).

5. Add in the spinach and kale to the ginger mixture. Allow the greens to cook until they are bright green and have wilted. About 10 minutes.

6. Meanwhile, Place the yogurt, DCCC and nutmeg in a blender. Pulse to mix.

7. In a separate pan, heat the ghee or oil over medium heat. Cook the onions till they are translucent. About 5 minutes.

8. Stir the blended yogurt mixture and onions with the greens.

9. Allow the mixture to cool. Then place about half of the mixture into a blender. Blend into a smooth paste.

10. Mix the blended paste in with the remaining vegetables. Add salt if required (DCCC is generally salty – so you might not need much). Enjoy!

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One Response to Kale and Spinach Saag

  1. Ovel Inad says:

    I think this is a great post. One thing that I find the most helpful is number five. Sometimes when I write, I just let the flow of the words and information come out so much that I loose the purpose. It’s only after editing when I realize what I’ve done. There’s defiantly a lot of great tips here I’m going to try to be more aware of.

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