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Triple Saag: Indian-Spiced Greens

Dark leafy greens - our bodies can't get enough of them!  These three greens (spinach, swiss chard, and beet greens) are a power trio packed with nutrients your body will love!  The Bengali 5 Spices give this dish it's unique taste.

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author chifriendlyeats

Ingredients

  • 1/2 tsp panch foron (fenugreek, fennel, cumin, nigella, and black mustard seeds)
  • 1 tsp cooking oil (I recommend grapeseed or avocado oil)
  • 1/2 jalepeno, cut lengthwise (deseed if you want to reduce heat)
  • 1 bunch swiss chard, chopped (organic preferred)
  • 1 bunch beet leaves, chopped (organic preferred)
  • 2 cups baby spinach, chopped (organic preferred)
  • 1/4 tsp turmeric powder
  • 1 pinch red chili powder (adjust to taste)

Instructions

  1. Heat oil in pan and add the panch foron and cut jalepeno.

  2. Once you can smell the fragrance of the spices, add the chopped greens. 

  3. Sauté until the greens wilt.  Add turmeric, chili powder, and salt.

  4. Enjoy with basmati rice, Indian bread, or tortilla.