Spinach Saag (Creamed Greens)

January 15, 2008

Spinach Saag (Creamed Greens)

From The Tao of Chow by Jewell Starsinger, 1997

Contributed by Tucson CSA member Paige Winslett

4-6 garlic cloves, bruised and minced
1 medium onion
2 cups chopped greens (spinach, chard, beet greens, etc.)
1/4 cup soy sauce
3 tbs. tomato tapenade
4 ounces tofu, cubed
1/4 cup sesame tahini
Optional – a dash of Thai fish sauce

This is one of my favorites at the Indian Restaurant, but
sadly, it is made with tons o’ dairy, cheese and cream. I
have discovered the secret of non-dairy saag.

Gently saute onion & garlic 10-15 minutes. Add
everything but the tahini. Cover pan and let steam for 5
minutes.

Mix tahini with water and 2 Tbs soy sauce. Stir all
together until you have a creamy consistency. Add more
liquids or tahini for more sauce.

Stir sauce into pan, simmer for a few more minutes and
serve hot with rice or chapatis.