Coconut and Lentil Saag

January 26, 2015

Coconut and Lentil Saag

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well. This dish could be served over rice or toast, or thin it out a bit and serve as a soup.

2 bunches greens, washed and finely chopped

1/2 large onion, diced

2 cloves garlic, mashed

1 teaspoon red chile flakes if desired

1-2 inches ginger, grated and mashed with garlic

1 teaspoon cumin seeds

1 teaspoon coriander

1/2 teaspoon turmeric

1 tablespoon oil and/or butter

1/2 can coconut milk

2 cups cooked lentils or garbanzo beans

Lemon juice, to taste

Fresh cilantro, chopped, for garnish

 

Heat the oil in a large skillet over medium high heat. Add
 cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add 
garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add mustard greens. Stir to coat with oil and
 spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

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