Why this recipe is great: it checks all the boxes. Healthy, easy, delicious, cheap. We had an abundance of greens in our garden to use up and bags of them cook down into a crockpot. The greens listed here are interchangeable.
Ingredients
Beet greens
Swiss chard
Cilantro
Radish Greens
Bok choy
Moringa
1 can unsweetened coconut milk
2 tablespoons grassfed ghee
2 onions, finely chopped
2-inch knob ginger, minced
2 heaping tablespoons or 7 cloves garlic, minced (I used my garlic press)
2 ½ teaspoon salt, adjust to taste
2 teaspoon coriander powder
2 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon Kashmiri chili powder (or a little less if using cayenne)
½ teaspons ancho chili powder
1 teaspoon smoked paprika
½ teaspoon freshly ground black pepper
Optional: rice, tofu, paneer
What To Do
Bring large pot water to boil. Wash and roughly chop all greens.
In separate pot (I like to use my dutch oven), saute onions for a few minutes. When softer add garlic, ginger, spices and saute for a few minutes until fragrant. When done cooking transfer to crockpot.
Meanwhile, take turns blanching the vegetables in boiling water for 2 minutes. Use tongs or spoon to remove from water and put in separate bowl and continue to blanch until you've done all the greens.
Transfer blanched greens to crockpot. Add coconut milk and stir to combine. Cook on low for 4-5 hours. Use emulsion blender to puree until desired consistency.
Before ready to eat, make some rice and saute paneer and/or tofu in pan with avocado oil. Sprinkle with salt.
To serve: Place rice in bowl and top with saag from crockpot. Add paneer or tofu cubes and serve.
