Tag Archives: greens

Saag Channa

We can all agree that Indian food is delicious! The depths of flavor created with a variety of spices makes for a flavor bomb in your mouth. My sister’s favorite dish is Saag Chanaa–it is the only thing she orders when we go to an Indian restaurant. So, in honor of her, I made it! I didn’t have spinach on hand (which is a common green used for this dish) but I had collard greens! I figured it was worth the try and YESSS — better than spinach! The heartiness of the collards holds up to the heat of cooking and the complexity of spices. A bowl of this is a complete meal full of nutrients, textures, and flavors. YUMMMYY!

saag channa


Onion, 1

Garlic, 4-5 cloves

Ginger, fresh, 2-3 tsp diced

Collard Greens, 2 bunches

Tomato Sauce (I used a homemade version of a roasted sauce because that’s what I had on hand), 1/2 cup

Tomato, fresh, 1/2 cup (I used cherry tomatoes)

Jalapeno, 1/3, diced

Chickpeas, 1 can

Cumin, 1/2 tsp for spice mix; 1/2 tsp for chickpeas

Corrinader, 1 1/2 tsp seeds

Fennel Seeds, 1 tsp

Turmeric, 1-2 tsp

Chilli Flakes, 1/2 tsp

1. Dice onion and begin to sautee in a pot with salt at a medium heat. You want to slowly cook down the onion to really develop the flavor.

2. Spice blend: Add seeds to your spice grinder and blend down to a powder: cumin, corrinader, fennel, chilli flakes, turmeric.

3. Dice garlic, ginger, and jalapeno. Once onions have cooked for about 5-7 minutes and are translucent, add garlic and ginger. Allow for cook out for about 5 minutes.

4. Add the spice blend to the pot. Stir together for a minute then add the tomato sauce/puree. I used a variation of this recipe.

5. Wash, de-stem, and chop collard greens. Here’s a tutorial on de-stemming collards.

6. Once the onion, garlic, ginger, jalapeno, spices, and tomato sauce have cooked together, add the collard greens. Mix the greens in the pot with the sauce and put a lid on it to allow the greens to cook down.

7. In a separate pan, add cumin seeds and toast with rinsed chickpeas. Allow the spice and beans to toast until you see the shade of cumin turn darker brown (not burnt so use a medium heat) and you’ll see some brown toasty-ness on the beans.

8. Add chickpeas and cumin to the pot of greens, add some water and allow to cook together on a medium heat for up to 5 minutes. You will be able to tell when the greens are cooked–they don’t have to be brown! Allow the pot to simmer for a few minutes then let rest before you dig in!

I served with coconut jasmine rice–and will try with roti/naan soon!

I know it may seem like there a lot of steps to this but really it is EASY and well worth the effort.

Remember, you can use any type of leafy green for this dish if you don’t have collard greens on hand. But, give collards a chance with this dish and try something new!

Let me know what you think 🙂


Add It!: Farro

Farro is a grain with endless nutritional value (high in fiber, a good source of iron, protein, and magnesium!). It has a nutty flavor and firm, yet chewy texture…think barley’s fraternal twin.

I cooked it in a rice cooker and it turned out perfectly! (that’s actually my secret for cooking most grains–the heat is better controlled than using the stove top, IMO).

To showcase this ancient grain, I’ve made two salads, one for those meat eaters of you and a vegan one! Take your pick or try both!

Farro-Spinach-Tomato Salad with Grilled Steak





Tomato, diced

Lemon, zest and juice


Olive Oil

Steak, grilled (optional)

1. Cook Farro.

2. Chop spinach, tomato; add lemon zest and juice, salt and pepper, and olive oil.

3. Steak: Marinate with soy sauce, red wine vinegar, and Hawaiian spice blend (any spice blend will work). Grill steak. Slice thin then cut into pieces (for this salad..we want everything bite-sized).

4. Combine farro, salad, and steak in a bowl and season to taste. I made this one extra peppery 🙂

 Farro-Cherry Tomato-Bitter Greens Salad




1 pint Cherry Tomatoes

Bitter greens–grown in my neighbor’s garden


2 garlic cloves

1 Lemon, zest and juice

2 tsp Red Wine Vinegar

Salt and Pepper

Red pepper flakes

1 Tb Nutritional Yeast

Sesame Seeds, toasted

Olive Oil

1. Cook farro.

2. Chop tomatoes and greens.

3. Make vinaigrette: In a mortar and pestle: combine salt, lemon zest and garlic into a paste. Add to a bowl with lemon juice, vinegar, pepper, crushed red pepper flakes, and sesame seeds. Add olive oil to finish the vinaigrette.

4. Add tomatoes into the vinaigrette first and let it sit for a couple of minutes before adding in the greens, then add farro.

5. Mix to combine farro, salad, and vinaigrette.  YUMM!

Photo Credit: Jordan Stelweck

Greens, Egg, and ‘Shrooms


Sautéed mushrooms and greens with an egg and roasted rosemary potatoes.





Greens (swiss chard, kale, or spinach)

Egg, farm-fresh of course

Salt and Pepper



Olive Oil

1. Cut potatoes, place on oiled baking sheets, sprinkle salt and rosemary on potatoes. Cook at 375 for 25 minutes, flip over to reveal golden, crispy side and cook on the other side for a few minutes until the potato is completely cooked through. Remove from pan and serve immediately.

2. While potatoes are cooking, sautee onion, garlic, and mushrooms. Add swiss chard, spinach, or kale (or a friendly mix) once mushrooms are cooked through.

2. Once greens are mostly cooked, crack an egg on top of the vegetables and put a lid on the pan.

3. Allow for cook for 4-6 minutes until egg whites are cooked and the yolk is done to your liking.

Enjoy! This is an amazingly satisfying breakfast–a Saturday brunch favorite!