Saag (Indian greens)
I first had Chicken Saag in an Indian restaurant, and it was described as a stew with spinach. Since then I've seen recipes that call for kale instead. We use mixed greens. We like it with chunks of chicken. Another traditional Saag dish is with lamb. Adding lentils or garbanzos isn't traditional, nor is coconut milk, but we like to experiment.
minced garlic (to taste)
shredded fresh ginger (about the size of a man's thumb)
1 large bunch of mixed greens
olive oil
chicken or vegetable broth
chunked chicken (or lamb, or whatever...)
garbanzo beans (or lentils, or not...)
coconut milk (if you don't mind Thai meets Indian)
garam masala (mixed Indian spices)
Heat the olive oil on medium heat and add the garlic and ginger. Saute
for 30 seconds - minute. Add the greens and stir until all of the greens
are wilted. Remove the greens. Add oil if needed and the meat. Brown the
meat and cook for a few minutes, then add the beans, broth, garam masala,
and coconut milk, and bring to a boil. Reduce to simmer, cover, and cook
for about 20 minutes. Return the greens to the mixture and simmer for
a few more minutes. Salt and pepper to taste. Serve over rice.
A more traditional Saag would keep the greens in the skillet the whole time and they'd simmer with the meat. We just like to have the fresher taste, so we remove them and add them back.