Mirthful Indian Saag Greens

Spice Profile: cardamom, coriander, cumin, garlic, ginger, kashmiri chiles

When life hands you large greens it is a great time to make this traditional Indian dish. This is my take with a custom spice blend from Stock+Spice.

Gather 1.5-2 pounds of greens. My greens mix is heavy on Mizuna which is not spicy, but if you are using spicier greens, then you might want to do equal parts spicy greens and spinach or kale. Add 2-ish Tablespoons of olive oil to a large pot. Coarsely chop up the greens and add them, along with the full spice packet, (2tsp Saag Seasoning), to the pot. If they don’t all fit at first, it’s okay, just add them in stages as the heat wilts them down. Heat the greens, stirring occasionally, until they break down - about ten minutes. Add a bit of water if you think they are drying out. Once the greens are nice and soft, transfer them to a food processor and puree. While they are being processed I like to add about a half cup of plain Greek yogurt, (the whole milk version), to the mix. Puree until smooth, then add salt to taste. Serve over Basmati or Jasmine rice, garnish with lime and enjoy!