Sag (Spiced Beans)

Serves 4

A simple way to cook spinach and other greens. Sag is traditionally served with cornmeal flatbreads in North India and Kashmir and is prepared with whatever greens are available. When using collard greens or kale, trim the leaves completely away from the stalk including the rib that runs through the center of each leaf. This ensures the leaves do not get overcooked while the stem remains firm.

Ingredients

  • 2 tbsp YoGHEE (clarified butter)
  • pinch of hing (asafoetida), optional
  • 1 tbsp of minced fresh ginger
  • 4 tsp ground fenugreek
  • 3 cups washed, drained and chopped greens, such as chard or collards
  • 1/2 bunch spinach
  • 5 tsp lemon juice

Method

Heat the YoGHEE in a large pot or wok. Add the hing, ginger, and fenugreek, and sauté on low heat until fragrant for about 1 minute. Add the greens and spinach. Cover and sauté stirring frequently until very tender for approximately 10 minutes. Season with lemon juice, salt and pepper.