Spring 2015 036Here’s another of the recipes I made for the 90th birthday party I catered last month.

Saag is a South Asian dish of braised greens, usually served with bread or rice.  This was requested by my client to be served as a side dish with vegetable curry. Saag can also be served as an appetizer, as shown above with fresh bread from Macrina bakery, sliced tomatoes and cucumbers, and the Lemon Tahini recipe I posted early this week.

Serves 6 
4 ounces (8 tablespoons) butter
2 teaspoons cumin seed
1 green chili pepper, seeded and diced
2 cloves garlic, chopped
2 tablespoons ground turmeric
16 ounces chopped fresh mustard greens
16 ounces chopped fresh spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
In a large frying pan or wok, melt the butter over medium-high heat, and cook and stir cumin seed, chili, 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 ground 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.
Serve in a bowl. 
NOTE: Leftovers make a great breakfast. Serve reheated Saag on toast and top with poached or fried eggs.

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