rants & recipes

Preparing for Hurricane Sandy, I stocked up on some canned goods that we could easily reheat over a camp stove. One thing my local MOM's didn't carry, though, was Joyti's Saag. So I decided I'd make a batch of my own. It turned out pretty well, though I may still tweak the spices some.

Spinach, Collard and Mustard Green Saag

Ingredients:

• 1 bunch collards, de-stemed and chopped
• 1 bunch mustard greens, de-stemed and chopped
• 1 pound spinach
• 1 bunches spring onions, green and white parts, diced
• 1 medium onion (orignally, I planned on spring onions only but, out of habit, chopped up a regular onion anyway)
• 6 cloves garlic, microplaned
• 1 1/2 inch piece ginger, microplaned
• 1/2 cup water
• 1/2 cup canned coconut milk
• 1 1/2 tsp mustard seeds
• 1 1/2 tsp cumin seeds
• 2 tsp garam masala
• 1/8 tsp cinnamon
• 1/4 tsp nutmeg
• <3/4 tsp ground corriander/li>
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1/4 tsp ground ginger
• 2 tsp lemon juice
• olive oil
• ~ 3 tbsp vegan margarine

Instructions:

1. Sautee onions in some olive oil.
2. Add microplaned ginger, garlic and Earth Balance. Cook until onions just begin to soften.
3. Stir in dry spices.
4. Start adding greens. I added mustard first and let them cook for a bit. Next I added the collards. Spinach last, because it doesn't take very long to wilt. Use the 1/2 cup water for cooking the greens.
5. Turn off heat and stir in coconut milk.
6. Once all greens are cooked(go for cooking too much rather than too little), transfer to a bowl suitable for an immersion blender and blend to desired consistency.
7. Stir in lemon juice. Add salt to taste