Something this simple really shouldn’t taste this good. But it does. Oh, it does. If you’ve ever had saag paneer at an Indian restaurant, this is a really close cousin. A kissing cousin. You can use any type of greens you have, and it’s a great way to use up a random assortment.
For this recipe I used beet greens, a few young carrot tops from my garden, and the last of the kale from last year’s garden. I have also made it with Swiss chard from Cut ‘N Clean Greens. Carrot tops are very bitter, so use them sparingly. The whole thing is simmered for a minimum of 30 minutes, but just gets better as it cooks, so you can leave it on the stove for over an hour and not be sorry.
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets
Serve over saffron rice or brown rice as a side to dal, vegetarian keema, creamy black lentils, or curried cabbage with potatoes. I like to serve with a little cashew yogurt and a spoonful of cranberry chutney.
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This is a great curry powder: