Saag is a known as a good luck type of dish that is made on special occasions. Apparently, it has special powers to assist families in “mingling & mixing” together especially during weddings. (I was told this by my Aunt)
1lbBroccoli Rabe, chopped in large chunks (remove 1" from stem at bottom)
1Bundle Kale, chopped in large chunks (remove 1" from stem at bottom)
16ozSpinach
7cupsWater
2tspExtra Virgin Olive Oil (EVOO)
1Medium onion
½tspMinced ginger
½cupCrushed tomatoes
2tspSalt
1tspCumin
1tspGround coriander
Optional
1tspExtra hot chili powder
Directions:
1
Add Broccoli Raab, Kale and water to large crock pot cook 1.5 hrs on high.
2
Fold in Spinach, cover and lower heat setting to low & cook for 8 hours. ** I let it cook overnight**
3
Using an immersion blender; blend all the greens until it looks like a thick puree. **You may need to add water, if the greens mixture is too dry**
4
This puree yields about 4 cups. I use 2 cups right away & freeze 2 cups for the next time.
5
Now make the “tarka”
6
In a food processor “chop” the onions and garlic, set aside
7
Put a large deep dish saute pain over medium/high heat.
8
Add EVOO, once heated add the onions, garlic, ginger and saute until the onions begin to brown.
9
Add Crushed tomatoes & all of the seasonings; saute for until well combined and begins to bubble
10
Add the 2 cups of green puree. Saute until well heated; cover & cook on low for 20 minutes; mixing occasionally.
11
Serve & Enjoy!
Optional
12
Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!
Nutrition:
Nutrition Facts
4 servings
Serving size
¾ cup
Amount per serving
Calories137.3
% Daily Value *
Total Fat3.7g5%
Total Carbohydrate21.8g8%
Dietary Fiber 9g33%
Protein9.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1lbBroccoli Rabe, chopped in large chunks (remove 1" from stem at bottom)
1Bundle Kale, chopped in large chunks (remove 1" from stem at bottom)
16ozSpinach
7cupsWater
2tspExtra Virgin Olive Oil (EVOO)
1Medium onion
½tspMinced ginger
½cupCrushed tomatoes
2tspSalt
1tspCumin
1tspGround coriander
Optional
1tspExtra hot chili powder
Directions
1
Add Broccoli Raab, Kale and water to large crock pot cook 1.5 hrs on high.
2
Fold in Spinach, cover and lower heat setting to low & cook for 8 hours. ** I let it cook overnight**
3
Using an immersion blender; blend all the greens until it looks like a thick puree. **You may need to add water, if the greens mixture is too dry**
4
This puree yields about 4 cups. I use 2 cups right away & freeze 2 cups for the next time.
5
Now make the “tarka”
6
In a food processor “chop” the onions and garlic, set aside
7
Put a large deep dish saute pain over medium/high heat.
8
Add EVOO, once heated add the onions, garlic, ginger and saute until the onions begin to brown.
9
Add Crushed tomatoes & all of the seasonings; saute for until well combined and begins to bubble
10
Add the 2 cups of green puree. Saute until well heated; cover & cook on low for 20 minutes; mixing occasionally.
11
Serve & Enjoy!
Optional
12
Add a pat of butter on top when you serve each bowl. It adds a great silky look & buttery taste. My sons love it and so do I!
AuthorSheenaCategoryIndian, Slow CookerDifficultyIntermediate