Description
Inspired by the flavors of traditional saag paneer, this recipe transforms a generous mix of collard greens, Swiss chard, and spinach into a rich, fragrant dish seasoned with warming Indian spices. It’s one of my favorite ways to cook leafy greens — a simple, flexible recipe that makes it easy to turn an abundance of greens into a deeply satisfying and nourishing meal.
Ingredients
For the saag
- 1 bunch collard greens
- 1 bunch Swiss chard or mustard greens
- 1 bunch mature spinach
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 1 thumb-size piece fresh ginger, grated
- 1 thumb-size piece fresh turmeric, grated
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- Avocado oil
- Grass-fed ghee
For the cheese
- Halloumi or another grilling cheese (preferably sheep or goat milk if desired)
- Avocado oil
- Pinch of turmeric
For serving
- Goat or sheep yogurt
- Almond or cassava tortillas (or another gluten-free flatbread)
Instructions
- Wash the greens thoroughly. Remove the tough stems from the collard greens and roughly chop all the leaves.
- Heat a generous mixture of avocado oil and ghee in a large pot or deep skillet. Add the onion, garlic, ginger, and fresh turmeric and sauté until softened.
- Stir in the garam masala, ground turmeric, cumin, and optional cayenne. If the spices begin sticking, add a few tablespoons of water to prevent burning.
- Add the collard greens and Swiss chard first, allowing them to wilt before adding the spinach. If your pot is small, add the greens gradually as they cook down.
- Add a splash of water, cover, and cook for about 30 minutes, or until all the greens are very tender.
- Transfer the cooked greens to a blender and blend until smooth. Return the purée to the pan, season with salt and pepper, and adjust the consistency with a little water if needed. Simmer for another 3–5 minutes.
- Meanwhile, cut the halloumi into cubes or slices. Sprinkle lightly with turmeric and pan-fry in avocado oil until golden on both sides.
- Fold the cheese into the saag or serve it on top.
- Serve warm with goat or sheep yogurt and gluten-free flatbread or tortillas.
Notes
Traditional saag paneer uses mustard greens and spinach, but collard greens and Swiss chard make an equally delicious variation. Any combination of hearty cooking greens can work well.
Halloumi holds its shape better than most grilling cheeses, making it an excellent substitute for authentic paneer.
The recipe serves about 2 generous portions. Double it if serving a family or if you’d like leftovers.