Lots of leaf greens coming out of the garden right now! This recipe is a wonderful way of incorporating them into recipes. Traditionally, Saag is made with spinach and broccoli rabe, but I have been known to use kale, collards, and even radish greens when making my Saag.
It would be lovely if we could have greens growing in the garden year round, but since I live in the Northeast, I only have the summer to grow my vegetables. So what I do is harvest all of my greens when they are ready, and blanch them. To blanch greens, you first want to wash them well, and then drop them into a pot of salted boiling water for just a minute or two until they are wilted by still bright green in color. Remove them from the boiling water and immediately immerse them in a large bowl of ice water. That locks in the bright green color. Once cooled, drain the greens and squeeze all of the water out of them. Place them in a plastic bag and keep them in your freezer to use during the winter months. You can portion control them into the bag by separating the portions in the bag with wax paper.
Enjoy your greens all year round!
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Serves 6 to 8
Ingredients:
1 ½ blocks organic extra firm tofu, cut into 1-inch cubes
½ t. salt
3 Tbs. olive oil
1 t. turmeric
½ t. cayenne
2 Tbs. coconut oil
1 lb spinach
2 onions, finely diced
2-inch piece fresh ginger root, minced
2 t. garlic, minced
1 bunch broccoli rabe, finely chopped in food processor
2 t. coriander
2 t. cumin
1 t. garam masala
1 Tbs. chili’s, pureed
¾ cup coconut milk
juice of ½ a lemon
Instructions:
- Combine olive oil, turmeric, salt, and cumin together in large bowl to make a marinade.
- Place cubes of tofu into marinade and let sit for at least half an hour.
- Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic.
- While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped.
- Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
- In a separate heavy skillet, sauté marinated tofu until golden brown on all sides. Drain and set aside.
- Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture.
- Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving.
- Serve with saffron rice.
- 1 ½ blocks organic extra firm tofu, cut into 1-inch cubes
- ½ t. salt
- 3 Tbs. olive oil
- 1 t. turmeric
- ½ t. cayenne
- 2 Tbs. coconut oil
- 1 lb spinach
- 2 onions, finely diced
- 2-inch piece fresh ginger root, minced
- 2 t. garlic, minced
- 1 bunch broccoli rabe, finely chopped in food processor
- 2 t. coriander
- 2 t. cumin
- 1 t. garam masala
- 1 Tbs. chili’s, pureed
- ¾ cup coconut milk
- juice of ½ a lemon
- Combine olive oil, turmeric, salt, and cumin together in large bowl to make a marinade.
- Place cubes of tofu into marinade and let sit for at least half an hour.
- Meanwhile, heat coconut oil in a wok and sauté the onions, chilies, ginger, and garlic.
- While that’s sautéing, pulse the spinach and broccoli rabe in a food processor until finely chopped.
- Add the rest of the spices to the wok. Let simmer for 10 to 15 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
- In a separate heavy skillet, sauté marinated tofu until golden brown on all sides. Drain and set aside.
- Add the spinach and broccoli rabe to the wok. Add ½ cup of water to help steam the greens. Once the greens are soft, add the tofu and coconut milk to the spinach mixture.
- Allow the mixture to cook down for 1o minutes. Squeeze in half a lemon right before serving.
- Serve with saffron rice.
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