Sarson Da Saag is a beloved tradition from the heart of Punjab, a dish that encapsulates the essence of the land and its people. This reimagined version takes the classic recipe and elevates it with the inclusion of kale and quinoa, adding a modern twist to its rich heritage. The mustard greens blend harmoniously with the slightly bitter kale, creating a depth of flavor that is both comforting and sophisticated. The quinoa adds a delightful texture and makes this dish a wholesome meal. The slow cooking process allows the spices to meld together perfectly, creating an aroma that is both inviting and intoxicating. The vibrant green of the saag, contrasted with the golden hues of the cornbread, makes this dish a feast for the eyes as well as the palate.

Ingredients

Serving Size:

• Serves 4

From Your Pantry:

• 1 cup Quinoa
• 2 tablespoons Olive Oil
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 2 tablespoons Butter
• Salt, to taste
• 4 cloves Garlic, minced
• 1-inch piece Ginger, minced

Additional Grocery Items Needed:

• 1 bunch Mustard Greens, roughly chopped
• 1 bunch Kale, stems removed and roughly chopped
• 1 large Onion, finely chopped
• 2 Green Chilies, chopped (adjust to taste)
• 1 Tomato, diced
• 1/4 cup Cornmeal (for cornbread)

Preparation

1. Prep the Greens: Rinse the mustard greens and kale thoroughly in cold water to remove any dirt. Chop roughly and set aside.
2. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
3. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.
4. Add the Greens: Add the chopped mustard greens and kale to the pot. Cook, stirring occasionally, until the greens are wilted.
5. Spice it Up: Add the turmeric, garam masala, and salt. Mix well to ensure the greens are evenly coated with the spices.
6. Simmer: Add the diced tomato and a cup of water. Cover and simmer on low heat for 30 minutes, stirring occasionally. If the mixture appears too dry, add a little more water.
7. Blend: Using an immersion blender, partially blend the saag to your desired consistency. Some like it smooth, while others prefer it chunky.
8. Combine with Quinoa: Stir in the cooked quinoa into the saag, mixing well to ensure everything is evenly distributed.
9. Serve: Serve hot, garnished with a dollop of butter on top, accompanied by a side of freshly made cornbread.

Expert Tips

• For a creamier texture, add a dollop of yogurt or cream before serving.
• Adjust the green chilies according to your heat preference.
• To enhance the flavor, let the saag sit for a few hours or overnight in the refrigerator before reheating and serving.

Serving Suggestions

Pair this hearty and nutritious dish with crispy, golden-brown cornbread to add a delightful texture contrast. The cornbread's sweetness complements the saag's earthy flavors, making for a well-rounded meal. For a lighter option, serve with a side of basmati rice or naan. A refreshing cucumber salad would make a perfect accompaniment, adding a crisp, cooling element to the meal.

Nutrition Facts per Serving

• Calories: 300
• Protein: 9g
• Carbohydrates: 45g
• Fat: 10g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 300mg
• Fiber: 8g
• Sugar: 5g
• Allergens: Dairy (Butter)

This reimagined Sarson Da Saag with Kale and Quinoa is a testament to the versatility and adaptability of traditional recipes. It's a celebration of flavors, textures, and nutrients that come together in harmony. We encourage you to share this recipe with friends and family, and don't hesitate to put your own twist on it. Experiment with different greens or add your favorite proteins to make it uniquely yours. Happy cooking!