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2 pounds fresh or frozen spinach
2 pounds fresh or frozen mustard or collard greens
2 pounds fresh or frozen chopped broccoli
1 1/2 onions, chopped
2 tablespoons sea salt
2 teaspoons crushed red pepper, or to taste
4 cloves garlic, chopped
2-inch-by-2-inch piece fresh ginger, minced
3 tablespoons olive oil
1/4 cup cornstarch

Chop spinach and greens medium fine. In a large pot add the spinach, greens, broccoli, one chopped onion, salt, crushed red pepper and 2 cups boiling water. Cook over low heat for 3 hours covered, stirring and adding additional water as needed—mixture should be fairly thick. When saag is almost done, sauté half onion, garlic and ginger in olive oil until lightly golden and stir into mixture. Combine the cornstarch with 1/2 cup cold water and add, cook 5 minutes. Warm corn tortillas are a great shortcut to the makki roti, a flatbread traditionally served with saag.

Servings: 16. Serving size: 1 cup. Per serving: 79 calories, 5.3 g protein, 2.8 g fat, 10.5 g carbohydrates, 5.5 g dietary fiber, 944 mg sodium, 1.6 g sugars, trace cholesterol

Tunisia Singleton, Pedernales Electric Cooperative

August 2011 Recipe Contest Recipe Contest