Recipe: Sagg (Indian Spinach Recipe)

Dear Ellen,

Here are two recipes for Saag, the first one is a basic recipe for cooked spinach and the second one is more spicy. They were taken form a book called Classic Indian Cooking by Julie Sahni. Hope this is what you wanted.COOKED SPINACH
(Obla Saag)

Makes 3 cups

3 lbs. fresh spinach or 3-10 oz. Packages frozen leaf spinach
2 Tbsp Kosher salt

Snip the stems from the tender leaves of spinach. For the more mature leaves, fold the leaf vertically along the stem, and with one hand pull away the stem, including the portion of it attached to the leaf's underside. Pick out and discard all rotting, wilting or yellow leaves.

Wash the spinach thoroughly until all sand is washed away.

Bring about 8 quarts of water mixed with the salt to a boil in a deep pot. Droop the spinach leaves into the rapidly boiling water. When the water comes to a boil again, reduce heat to medium, and let the spinach boil, uncovered, for 5 minutes. (If you are using frozen leaf spinach, defrost thoroughly, and separate the leaves. Cut off the stems, and discard. Cook the spinach, if you are using it in salad, in the boiling water, to which salt has been added, for 3 minutes.)

Pour the entire contents of the pot immediately into a colander of sieve held firmly over the kitchen sink. Let cold water run through for a minute to refresh the spinach-this will preserve its bright green color and prevent any further cooking.

Squeeze as much water out of the spinach on a chopping board, and chop; it as coarse or fine as called for in a recipe.

Note: The chopped spinach may be kept covered for several hours, or refrigerated for up to one day, or frozen. Defrost thoroughly before using it in any recipe.FRAGRANT BUTTERED GREENS
(Saag)

Serves 6-8 people

1 lb. fresh spinach or 1-10 oz. frozen chopped spinach
1 lb. fresh mustard, kale/ or collard greens (or substitute 1-10oz package of frozen greens)
8 small or 4 medium-sized boiling potatoes (about 1 pound)
5 Tbsp. ghee or light vegetable oil
1 tsp. cumin seeds
1 tsp. finely chopped garlic
2 green chilies, seeded and minced, or tsp red pepper (optional)
tsp. ginger powder
1 tsp. Kosher salt
tsp. garam masala

Pick over and discard all rotting, wilted, and yellow leaves. Wash the greens and pat dry with paper towels. Chop the leaves and stems coarsely. If using frozen chopped, greens just defrost thoroughly, and squeeze out the excess water by pressing with the back of a spoon.

Peel the potatoes and cut small ones in half and medium ones into quarters.

Heat the ghee over medium-high heat in a large frying pan, preferably one with a non-stick surface. When it is very hot, add cumin seeds. When the cumin turns dark (about 10 seconds), add garlic and chili or red pepper if you are using them. Stir rapidly for a moment or two, and add potatoes, turning and tossing them until they are lightly browned all over (about 5-8 minutes). Add about 1 cup of the chopped greens and stir in. When the greens get limp, (about 30 seconds) add another cup of greens. Continue until all greens are incorporated. Sprinkle with ginger power and salt. Stir well to mix. Add 1- cups boiling water reduce heat and cook, covered, until the potatoes are tender (20-25 minutes). Uncover, and continue cooking until the excess moisture evaporates (about 15 minutes). The vegetables must be stirred very carefully at this stage, as the potatoes break easily. Increase heat to medium and continue frying, stirring the vegetables gently until the potatoes and greens look almost dry and the butter begins to coat and glaze the vegetables (about 5 minutes). J Stir in garam masala, and turn off heat. Check for salt, and serve.

Note: This vegetable dish may be prepared several hours before you are ready to serve. It also keeps well in the refrigerator for up to 4 days.