Some Greens for the Thanksgiving Table

November 22, 2010

Creamed Saag
I always struggle with what types of greens to put on the table for Thanksgiving. Though I love creamed spinach, it always seems too indulgent for an already cream-and-butter-laden meal. Green beans are my default, because everyone else seems to love them so much, but they’re really not my favorite. Asparagus isn’t in season, and broccoli just doesn’t seem very Thanksgiving at all.

However, for last year’s Southern Indian-inspired Thanksgiving, the sides weren’t too creamy, so I decided to do a riff on creamed spinach that contained a hint of cream, but was also filled with flavors and spices of India, so as not to be bland. The result is one of my favorite ways to serve spinach, Thanksgiving or not!

Creamed Saag

1.5 lbs spinach (frozen or fresh baby spinach)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fenugreek
1 tbl oil
1/2 red onion, thinly sliced
5 garlic cloves, chopped
1 roma tomato, peeled and chopped
1 in. fresh ginger, grated
1 tsp. garam masala
1/2 c vegetable stock
1/4 c milk or cream

Heat the oil in a frying pan over medium low heat. Add the onion, garlic, cumin, coriander and fenugreek and saute until spices are fragrant.
Stir in the tomato, ginger, and garam masala and continue to cook until onion is soft and tomato is breaking down.
Add spinach and cook until wilted.
Mix vegetable stock and milk or cream, then add to pan. Lower heat and continue to cook until most of the liquid has evaporated (but not all).
If you want a more creamy consistency, puree the spinach. Serve warm.

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