Leafy greens are perhaps the most nutrient dense foods. This dish is very popular in North India. You can mix any greens, fresh or frozen, such as beet greens, as you like. If buying fresh greens, discard limp and yellow leaves. Remember that greens usually cook down; 1 lb. may yield less than 2 cups cooked. It can easily be made in advance and refrigerated or frozen.

Ingredients

8 serv.

chopped spinach (or collard greens)10 ounces
chopped broccoli rabe10 ounces
mustard greens↗20 ounces
cornflour↗1⁄2 cup
green fenugreek leaves or 1/2 cup dried fenugreek leaves (optional)↗1⁄2 cup
chopped tomato1
oil1 tablespoon
Seasonings
salt↗1 teaspoon
crushed garlic1 tablespoon
chopped ginger2 teaspoons
cumin powder↗1 teaspoon
coriander powder↗1 teaspoon
red chili powder↗1⁄2 teaspoon
garam masala↗1 teaspoon
teaspoon black pepper↗1⁄2

Step-by-step instructions

1
If using fresh greens, trim and remove all fibrous material, and wash in a colander immersed in a large bowl filled with water; dirt will settle down.
2
Remove the colander and throw away the water.
3
Repeat until water is clear.
4
Chop or tear the leaves and boil them in about 3 cups of water and salt, on medium to high heat, for about 10 minutes until soft.
5
When little cool, give it a few rounds in the food processor or blender to make it smooth and creamy, adding corn flour, fenugreek leaves, and tomatoes.
6
Add more water as needed.
7
Heat the oil in a 4 quart pot on medium to high heat.
8
Add garlic.
9
Add ginger, cumin powder and coriander powder.
10
Stir for a minute.
11
Stir in the cooked greens gradually (making sure there are no lumps).
12
Add the remaining seasonings.
13
Cook, stirring occasionally, and let it simmer for 20 minutes until everything is mixed and Saag is to your taste.

Source: food.com

Original recipe ↗

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