Indian

Saaaaaaag


This is a delicious way to use up all that spinach (or any other greens you have - "saag" literally just means "greens," so you can throw kale/chard/beet greens, or whatever you've got that's green right in there) you keep getting from your CSA. Use less green stuff/more water if you want a saucy saag, and load up on the greens if you prefer a thicker, heartier dish. Either way, it's great over rice, with naan or bread, or mixed up with your favorite foods (I had leftovers mixed in w/ pasta and it was delish). Popular variations include saag paneer (traditionally with a mild Indian cheese, but some prefer cheddar...) and channa saag (with cooked chick peas).

As much spinach/greens as you can handle
A whole buncha garlic
fresh ginger, chopped up
onion/shallot
coriander
cumin
curry
salt&peppa
whatever other spices you like (I used feve tanka, my favorite Ethiopian spice that you probably don't have)
lemon/lemon juice
yogurt
water

food processor/blender

Saute the chopped onion, garlic, ginger & spices 'til lightly browned. De-stem and chop up the spinach and throw it in a big ol' pot w/ the spices n' such.  Add just enough water so's it doesn't burn or stick to the pot. Let the spinach simmer down @ medium heat until the water boils. Then simmer low for 10-15. Turn it off & let cool for a few. Puree it all in a food processor or blender. Put back in the pot and add lemon&yogurt (until it's the consistency you want) and simmer on low until everybody else gets their shit together. It could be a while. Enjoy.