Spring Greens And Broccoli Saag Recipes

SPRING GREENS AND BROCCOLI SAAG

Spring Greens And Broccoli Saag image

A seasonal and delicious take on a traditional saag recipe.

Provided by hugo

Time 35m

Number Of Ingredients 14

Ingredients

600 g Potatoes (chopped into 2cm cubes)
200 g Spring Greens (loosely chopped into thick ribbons)
1 head Calabrese Broccoli (thinly sliced into 1/2cm thick peices)
700 ml Vegetable Stock
2 Tablespoons Sunflower Oil
2 Medium Green Finger Chillies (thinly sliced)
2 Medium Onions (finely diced)
4 Cloves Garlic (finely diced)
20 g Fresh Ginger (peeled and finely diced)
2 Teaspoons Cumin Seeds
2 Teaspoons Coriander Seeds
1 Teaspoon Ground Turmeric
1 (400g) Can Chickpeas (drained and rinsed)
15 g Fresh Coriander (finely chopped)

Steps:

First cook the potatoes. Place them into a large saucepan and cover with water. Boil for 8-10 minutes until just cooked. Drain and reserve.
In a separate pan combine the chopped spring greens, broccoli and stock. Bring to a boil and cook for 2-3 minutes until the broccoli has started to soften and the greens have wilted.
Pour the stock and greens into a food processor and whizz until smooth. Reserve until needed.
Heat the sunflower oil in a large pan over a medium heat. Toss in the cumin and coriander seeds and toast for about a minute until they begin to release their fragrance.
Tip in the chopped chillies, onion, garlic and ginger. Fry for 4-5 minutes until the onion is soft and is starting to take a little colour.
Pour in the cooked potatoes, chickpeas and turmeric. Combine evenly with the cooking veggies and spices. Then pour in the blended greens. Simmer for 5 minutes.
Remove the pan from the heat and season to taste. Finish the saag with the chopped fresh coriander sprinkled over the top.

Nutrition Facts : Calories 300 kcal, Carbohydrate 51 g, Protein 10 g, Fat 9 g, SaturatedFat 1 g, Sodium 851 mg, Fiber 12 g, Sugar 9 g, ServingSize 1 serving

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