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

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.

2 Responses to “Spinach Saag (Creamed Greens)”

  1. Philippe Says:

    Thank you! Let us know when The Tao of Chow ebook comes out!

  2. Jewell Starsinger Says:

    Hey, thanks for posting one of my recipes! I am finally getting around to publishing The Tao of Chow as an ebook, So keep your eyes peeled!

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