Saag (Indian-Style Kale and Spinach)

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Recipe by: LUNACITY

"This dish is based on Indian saag or saag paneer, commonly served in Indian restaurants. In this case, I used kale instead of mustard greens and left out the cream common in the Indian version. You can also substitute other greens for the spinach. Goes great with beef entrees."

Directions

Combine kale and spinach in a large soup pot over low heat. Cook just until wilted, 3 to 5 minutes. Transfer greens to a blender a little at a time. Blend until finely shredded, but not pureed, adding a small amount of water if needed.
Heat oil in a saucepan over medium heat. Add onion, serrano chile pepper, ginger, and garlic. Cook until onion is medium brown, about 5 minutes. Add coriander, cumin, garam masala, and cayenne pepper. Cook for about 1 minute more. Add kale mixture and salt and stir thoroughly. Bring to a low boil, reduce heat, and simmer 5 more minutes.