Saag (Indian curried creamed spinach)

photo credit: nourishingdish.com

This dish can be bulked up by adding lightly steamed vegetables, cooked chicken or tofu, chickpeas or peas, or paneer (Indian cheese). If you don't have all the spices, just use the ones you have, or use a blend like curry powder or garam masala.

1 medium onion, thinly sliced

4 garlic cloves, minced

1 tablespoon fresh ginger, minced

3 tablespoons ghee or olive oil

1 large bunch kale, roughly chopped

1 lb. spinach

1 13.5 oz can coconut milk

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon cayenne pepper

salt to taste

Fill a large saucepan with a few inches of water. Bring to a boil and add kale. Simmer for 4-5 minutes, until kale is tender. Drain and set aside.

Heat 2 tablespoons of ghee/oil in a heavy bottom soup pot. When shimmering add the onion, garlic, ginger with a few pinches of salt, and cook over low-medium heat until translucent, 3-5 minutes.

Add the spices and cook for 1 minute more. Add the spinach to the pot, and cook until wilted.

Add the cooked kale and the coconut milk. Bring to a boil and simmer over low heat for 10-15 minutes.

Transfer the mixture to the bowl of a food processor and process until smooth (you can also use an immersion blender for this step if you have one).

Add the mixture back to the pot and cook for a few minutes more over low heat, adding the remaining tablespoon ghee and salt to taste.

Serve with rice and/or warm naan or pita bread.